Best Lela Kornbergs Upside Down Apricot Pudding Recipes

APRICOT UPSIDE DOWN PUDDINGS

Steps:

• Preheat the oven to 180°C conventional (160°C fan forced). Line the bases of a 6 Texan (3/4 cup/180ml) muffin pans with a circle of baking paper.
• To make the Sauce: Place butter, dark brown sugar, water and lemon juice into a saucepan a stir over medium heat for 5 mins or until sugar has dissolved and mixture forms a sauce.
• To make the Pudding: Beat extra butter and raw caster sugar until light and creamy. Add eggs beating well between each addition.
• Stir in almond meal, flour, spices and milk. Spoon two teaspoons of sauce into the base of each muffin pan and top with apricots. Spoon pudding batter over the top of apricots.
• Bake for 20-25 mins or until cooked when tested with a skewer. Stand in pan for 5 mins then turn onto plates and enjoy with the extra sauce and cream.

LELA KORNBERG'S UPSIDE-DOWN APRICOT PUDDING

Steps:

• In a medium bowl, soak dried apricots in warm water to cover until plump, about 1 hour. Drain well, and set aside.
• In another bowl, soak prunes in 1 cup warm water to cover until plump, about 1/2 an hour. Do not drain (you need to add the soaking water to the batter along with the prunes).
• Preheat oven to 350 degrees F.
• In a large bowl, beat eggs, sugar, cinnamon, and salt until well blended.
• Add matzah meal and potato starch; mix well. Let stand for 30 minutes.
• Add oil, apples, and prunes, along with their soaking water; mix well.
• Grease a 9x13 inch glass baking dish. Pour honey evenly into the bottom of the baking dish, then arrange the drained apricots in the honey.
• Pour the batter over, and bake at 350 for 1 hour, or until a toothpick comes out clean.
• Turn upside down down on a serving platter while still warm. Can be served warm or cold.

PERSIAN APRICOT PUDDING

Steps:

• Have a 1 quart shallow bowl ready.
• Place rice in a blender container and blend until fine, about 1 minute. Place in a small bowl and add cornstarch and water. Stir to dissolve cornstarch.
• Place drained apricots in blender container. Blend until smooth. Add enough milk to apricots to total 4 cups. Pour into a small saucepan.
• Add sugar and rice mixture.
• Cook over medium heat, stirring constantly, until mixture comes to a boil. Continue to cook and stir for 5 minutes. Remove from heat and stir in extracts.
• Pour pudding into bowl. Let cool at room temperature for 30 minutes, then chill throughly.
• Note: cooking time does not include chilling time.

BROCCOLI KUGEL- KOSHER FOR PASSOVER, PARVE

Steps:

• Preheat oven to 350°F.
• Spray a 7 x 11 1/2 inch baking pan with non-stick spray.
• Lay blanched and drained broccoli in the baking pan. Set aside.
• In a bowl, beat eggs, soup mix, mayonnaise and milk together.
• Add flour and beat well.
• Pour egg mixture over the broccoli.
• Bake the souffle at 350°F for 40-50 minutes, until top is golden.

UPSIDE-DOWN DATE PUDDING

Steps:

• In a medium saucepan, bring 1 1/2 cups water to a boil. Add 1 tablespoon butter and 1 1/2 cups brown sugar and stir until sugar is dissolved. Set aside.
• Put the dates in a small bowl. Top with 1 cup boiling water and set aside.
• In another small bowl blend 1/2 cup brown sugar, 2 tablespoons butter and egg. Beat well.
• In another bowl, sift together flour, baking soda, baking powder, salt, cinnamon, and nutmeg. Add to egg/sugar mixture alternately with cooled date mixture.
• Pour batter into an 8x12x2 inch baking dish. Pour brown sugar sauce evenly over batter.
• Bake at 350 degrees for 30 minutes. Cut into squares and invert to serve. Top each serving with whipped cream.

HEALTHY BROCCOLI KNISHES (PASSOVER)

Steps:

• Preheat oven to 375°F Generously coat a baking sheet with the cooking spray; set aside.
• In a bowl, combine the potatoes, matzo meal, potato starch, onion, egg whites, pepper, and salt; knead together. Divide the dough into 6 balls and flatten each. Divide the broccoli evenly onto each circle, fold over, and press edges to seal.
• Arrange the knishes in a single layer and place the baking sheet on the bottom rack of the oven. Bake for 15 minutes on each side. Serve hot.