Best Apricot Steamed Pudding Recipes
STEAMED GINGER PUDDING WITH APRICOT JAM
Steaming is the the traditional way to cook one of these English cakes. The batter and jam are put into a heatproof bowl, then topped with parchment and a tea towel.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 10
Steps:
- Butter a 5-cup heatproof pudding basin or mixing bowl. Cut a parchment circle to fit top of bowl; butter. Fill a large pot fitted with a steamer or pasta insert with enough water to come halfway up bowl (test this with an empty bowl); set aside.
- Stir together flour, baking powder, and ground ginger in a small bowl. Put butter and sugar into the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until pale and fluffy. Mix in egg. Reduce speed to low. Add flour mixture in 3 batches. Add chopped ginger, honey, and milk; mix until just combined.
- Spoon jam into bottom of prepared bowl. Pour batter on top; smooth with a spatula. Cover bowl with prepared parchment, buttered side down. Place a tea towel on top, and secure with kitchen twine. Knot opposing corners of towel together on top of bowl.
- Bring water in prepared pot to a boil over medium-high heat. Carefully lower pudding bowl into steamer; cover pot. Reduce heat to medium-low. Steam 2 hours, checking occasionally to make sure water doesn't completely evaporate. Transfer to a wire rack; remove towel and parchment. Let cool 10 minutes. Run a small knife around edge of bowl; invert pudding onto a plate. Serve warm.
STEAMED GINGER PUDDING WITH APRICOT JAM
Steps:
- Butter a 5-cup heatproof pudding basin or mixing bowl. Cut a parchment circle to fit top of bowl; butter. Fill a large pot fitted with a steamer or pasta insert with enough water to come halfway up bowl (test this with an empty bowl); set aside.
- Stir together flour, baking powder, and ground ginger in a small bowl. Put butter and sugar into the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until pale and fluffy. Mix in egg. Reduce speed to low. Add flour mixture in 3 batches. Add chopped ginger, honey, and milk; mix until just combined.
- Spoon jam into bottom of prepared bowl. Pour batter on top; smooth with a spatula. Cover bowl with prepared parchment, buttered side down. Place a tea towel on top; secure with kitchen twine. Tie opposing corners of towel on top of bowl.
- Bring water in prepared pot to a boil over medium-high heat. Carefully lower pudding bowl into steamer; cover pot. Reduce heat to medium-low. Steam 2 hours, checking occasionally to make sure water doesn't completely evaporate. Transfer to a wire rack; remove towel and parchment. Let cool 10 minutes. Run a small knife around edge of bowl; invert pudding onto a plate. Serve warm.
APRICOT-LEMON STEAMED PUDDING WITH KUMQUAT MARMALADE
This warm dessert makes everyone happy on a cold winter night.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 15
Steps:
- Slice kumquats into 1/4-inch-thick pieces; remove seeds. Combine kumquats and granulated sugar in medium saucepan. Cook slowly over low heat, stirring often with wooden spoon, until kumquats start to release their juices, 10 to 15 minutes. Continue to cook over low heat, stirring often, until kumquats have softened and liquid has thickened slightly, 25 to 35 minutes. Transfer to small bowl.
- Combine apricots, brandy, 1/2 cup water, ginger, and zest of 1 lemon in medium saucepan. Cover; bring to boil over medium-high heat. Reduce to simmer, and cook until almost all liquid has evaporated, 15 to 20 minutes. Remove ginger; discard. Transfer to food processor; puree until smooth; set aside.
- Butter an 8-to-10-cup pudding mold and a circle of parchment paper that is 4 inches wider in diameter than the mold.
- In electric mixer, cream butter and brown sugar on medium speed until lightened, 1 to 2 minutes. Beat in eggs, one at time, until incorporated, 1 to 2 minutes with each addition. Add vanilla and remaining zest. Slowly beat in apricot puree. Sift flour, baking powder, and salt; add to apricot mixture in two additions, alternating with milk.
- Spoon about 3/4 cup kumquat marmalade into mold, arranging kumquats around sides of mold to follow pattern if there is one; reserve remaining marmalade. Pour in batter. Tap mold sharply down on counter to distribute batter evenly. Cover with parchment, and secure with rubber band; cover with foil. Place lid over foil onto mold. Place rack in stockpot, and set mold, lid side up, on rack. Pour in boiling water to halfway up side of mold. Cover, and bring to boil over high heat. Reduce to medium low, and steam 2 hours and 20 minutes. Remove; let sit 15 minutes. Uncover, invert mold onto a serving plate, and garnish with sliced kumquats, if desired. Serve pudding warm or at room temperature with dollop of creme fraiche or double cream and reserved marmalade on the side.
APRICOT STEAMED PUDDING
Provided by Barbara Kafka
Categories weekday, dessert
Time 1h
Yield 8 servings
Number Of Ingredients 6
Steps:
- In a 1 1/2-quart glass or ceramic souffle dish, stir together the apricots, 1 cup water and 1/2 cup sugar. Cover tightly with microwave plastic wrap. Cook at 100 percent power for 7 minutes. Prick plastic wrap to release steam.
- Remove from oven, and uncover. Scrape mixture into a blender, and puree. Scrape down sides of blender. Add lemon juice, and blend until smooth. Put puree into a medium bowl, and let stand 15 minutes or until cool.
- Place a 2-quart souffle dish on parchment paper. Lightly trace around the base with a pencil. Cut out the paper disk just inside the pencil marking. Grease the dish and both sides of the paper using 1 tablespoon of the butter.
- Place the remaining sugar and butter in the work bowl of a food processor, and process until smooth. With processor running, add the eggs one at a time to combine. Add the apricot puree, and process until completely incorporated.
- Return apricot mixture to the bowl, and gently fold in the bread crumbs until well combined. Pour the mixture into the prepared souffle dish. To remove the air bubbles, firmly rap dish on counter. Cover tightly with microwave plastic wrap. Cook 12 minutes. Prick plastic to release steam.
- Remove from the oven, and uncover. Cover with a heavy plate, and let stand for 15 minutes. Unmold; remove parchment paper, let cool about 5 minutes and serve.
Nutrition Facts : @context http, Calories 375, UnsaturatedFat 5 grams, Carbohydrate 55 grams, Fat 16 grams, Fiber 2 grams, Protein 6 grams, SaturatedFat 9 grams, Sodium 219 milligrams, Sugar 35 grams, TransFat 1 gram
CANADIAN NATIONAL STEAMED APRICOT PUDDING
This recipe was taken from a 1930s recipe card given out by the Canadian National railway and is submitted mainly for historical interest.
Provided by Dan-Amer 1
Categories Dessert
Time 55m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Cream the butter and sugar together, then add the eggs, one at a time and blend each in until well mixed. Sift together the flour and the baking powder and add this to the butter-sugar-egg mixture, stirring all the time. Make sure the mixture is uniform. Then add the milk and blend it in well. Finally stir in the apricots. Pour the mixture into a greased pudding mold, put the top on the mold and steam the pudding for two hours. Serve while warm with a sauce of your choice.
Nutrition Facts : Calories 693, Fat 39.1, SaturatedFat 22.9, Cholesterol 304.2, Sodium 692, Carbohydrate 73.5, Fiber 1.7, Sugar 36.4, Protein 14
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Apricot Steamed Pudding Recipes – An
Puddings are a quintessential part of British cuisine, and steamed puddings hold a special place in the hearts of the people of the UK. One such steamed pudding that has been enjoyed for generations is the Apricot Steamed Pudding. The Apricot Steamed Pudding is a delightful, flavorful dessert that is made using apricots and a few basic ingredients. It is a form of pudding that is steamed, which creates a moist and spongy texture that is light and fluffy. The pudding is typically served warm and can be enjoyed as a dessert after a filling meal or as a snack with a hot cup of tea.History of Steamed Puddings in the UK
Steamed puddings have a long history in the UK, and they have been a part of British cuisine for centuries. The use of suet, a traditional ingredient in steamed puddings, originated in medieval times when it was a popular ingredient in cooking. However, it was during the Victorian era that steamed puddings became a staple of British cuisine. During the Victorian era, steamed puddings were a luxurious dessert that was enjoyed by the upper class. Puddings often consisted of traditional ingredients such as suet, breadcrumbs, and dried fruits. They were then steamed in a pudding basin for several hours, resulting in a rich and dense pudding that was bursting with flavor.Ingredients Used in Apricot Steamed Pudding Recipes
The basic ingredients used in Apricot Steamed Pudding recipes include flour, sugar, eggs, butter, and canned apricots. Other ingredients that are commonly used include baking powder, milk, and vanilla extract. The key ingredient that gives the pudding its rich and tangy flavor is canned apricots. The apricots are typically drained and then mashed into a puree, which is then added to the pudding mixture. The mixture is then steamed for several hours, creating a pudding that is moist and bursting with the flavor of apricots.How to Make Apricot Steamed Pudding
Making an Apricot Steamed Pudding at home is easier than you might think. Here are the basic steps to make this delicious dessert:Step 1 - Prepare the Ingredients
To prepare the ingredients for the Apricot Steamed Pudding, begin by draining a can of apricots and mashing them into a puree. In a separate bowl, mix together flour, sugar, baking powder, and a pinch of salt.Step 2 - Beat the Eggs
In a mixing bowl, beat two eggs until they are light and fluffy.Step 3 - Combine the Ingredients
Add the apricot puree and melted butter to the beaten eggs and stir until they are well combined. Slowly add the dry ingredients to the mixture, alternating with milk until the batter is smooth and lump-free.Step 4 - Steam the Pudding
Grease a pudding basin with butter and pour the mixture into the basin. Cover the basin with a sheet of parchment paper and tie it with string. Place the basin in a steamer and steam for two hours.Step 5 - Serve the Pudding
Once the pudding is steamed, remove it from the steamer and allow it to cool for a few minutes. Carefully remove the parchment paper, invert the basin onto a plate, and serve the pudding warm with custard or cream.Variations of Apricot Steamed Pudding Recipes
Like many classic British dishes, the Apricot Steamed Pudding has several variations. Here are some of the most popular variations:Apricot and Almond Steamed Pudding
For a nutty flavor, add chopped almonds to the batter and use almond extract instead of vanilla extract.Apricot and Ginger Steamed Pudding
For a spicy twist, add powdered ginger to the batter and steam the pudding with chopped candied ginger.Apricot and Orange Steamed Pudding
Add orange zest to the batter for a zesty twist.Final Thoughts
Apricot Steamed Pudding is a classic British dessert that has been enjoyed for generations. This pudding is delightfully moist, light, and fluffy, and is bursting with the sweet and tangy flavor of canned apricots. It is a perfect dessert to serve at any occasion, and is especially comforting during the colder months. Give this classic recipe a try and enjoy a slice of British tradition.
Apricot steamed pudding is a delicious, light, and easy dessert that you can prepare at home. It's perfect for any occasion and is loved by everyone who tries it. This article will give you valuable tips on how to make the perfect apricot steamed pudding. These tips will help you avoid common mistakes and ensure that your pudding turns out amazing every time.