Vintage Apricot Pudding

Apricot Coconut Pudding

Apricots and coconut are two of my favourite ingredients and I am always trying out new combinations to see how they turn out.  This was a successful attempt and enjoyed by those I served it to.  It is quick to make and it is surprisingly delicious.

25 dried apricots; 1 tbsp unflavoured gelatin; 2 cups thick coconut milk- made yourself using 1 medium sized coconut, grated or instant coconut milk from the supermarket; 1/4 cup sugar; 1/2 tsp vanilla essence; a pich of salt.

Soak the apricots overnight in 300 ml hot water.  Next day stone them, crack the nuts and reserve kernels for use in the pudding.  Cook on medium heat in the soaked water until the water evaporates.  The apricots should be whole and not mushy.  Divide in half.

To Make the Coconut Milk:  Grind the grated coconut in 2 cups warm water.  Strain and keep aside.

If using Powder:  Mix two cups warm water with a 50 gm packet coconut powder.  Beat together with a whisk to avoid lumps.

If using ready made coconut milk, use two cups of 250 ml each.

Sprinkle gelatin over 1 cup of coconut milk and keep aside until the gelatin has bloomed.  This takes about 15 to 20 minutes or more.  

Simmer the sugar, salt, remaining cup of coconut milk

 on medium low heat for 5 minutes, gently stirring all the while.  Pour this over the gelatin mixture and stir until the gelatin is completely dissolved.

Take a pyrex dish and put half the apricots in a layer on the bottom.  Pour half the gelatin mixture over the apricots and set in the refrigerator for 15 minutes until slightly set.  Place the second half of the apricots on the set pudding and add the remaining gelatin mixture on top. Scatter the reserved kernels over the gelatin mixture.  Return to the refrigerator and set overnight.  Next day un mould and serve or just dig in with a spoon and serve on elegant plates.

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Ruth Isaac

Apricot Bread Pudding

An Old Favourite

This is

 An Old Favourite with a twist.  Instead of steaming or baking this bread pudding, I merely drenched it with an extra large Herbalife French Vanilla  Shake and left it to soak overnight in the refrigerator.  The result was stupendous and this is a dessert we have frequently because of it's taste, nutritional content and low calorie count.

The Recipe:

For The Shake:  500 ml low fat milk; 4 scoops (60 gms Herbalife French Vanilla Nutritional Mix; 30 gms almond powder/ meal; 1 tsp vanilla essence.  

Blend together for one minute and keep aside till required.

For The Bread Pudding: 8 slices, brown bread, buttered on one side only; 20 apricots.

Soak the apricots in warm water just enough to cover them, overnight.  Next day stone them and boil apricots in the same water till thick and soft.  Extract the kernels from the seed.  

Heat a large nonstick pan and toast brown bread on medium flame both sides till crisp and golden brown.  Layer in a glass dish.  Pour the shake over and leave to soak in the refrigerator.  When well soaked decorate with the apricots and kernels.  Drizzle the juices over.  It is so delicious, it leaves you wanting for more.

Christmas Apricot Coconut Cake

Unusual Apricot Coconut 

I am always on the prowl for any recipe that includes Apricots.  This year I came across an unusual combination of Apricot and Coconut.  Since I've never tried this before, I decided to experiment and the result was a melt in the mouth Unusual Christmas Apricot Coconut Cake.  Just the thing for party time and with a glass of Apricot Liqueur.

The Recipe:

250 gms butter; 2 cups brown sugar; 3 cups self raising flour; 5 large eggs; 2 cups chopped, dried apricots; 1 cup desiccated coconut; 1/2 cup Apricot liqueur; 2 tsp vanilla essence; 1 dsp desiccated coconut for sprinkling on top.

Mix all the ingredients together in a large bowl.  Cream with wooden spoon till glossy.  Pour into two  greased  and lined 9 inch square pans or into cup cake cases (I made a large cake and some cup cakes too) and bake at 175 degrees Centigrade for 45 minutes or until skewer inserted in centre comes out clean.  Cool and sprinkle desiccated coconut on top just before serving.  Spend the evening nibbling this Unusual Apricot Coconut Cake and sipping home made Apricot Liqueur.