Best Nutty Apricot Cinnamon Pudding Recipes

APRICOT UPSIDE DOWN PUDDINGS

Apricot Upside Down Puddings image

Ohhhhhh......... I found this recipe on a sugar website....these are so good on a cold winters night!

Provided by Tisme

Categories Dessert

Time 45m

Yield 6 serving(s)

Number Of Ingredients 13

Ingredients

60 g butter
1 cup dark brown sugar
1/3 cup water
1 teaspoon lemon juice
420 g apricots, drained
75 g butter, extra
1/2 cup raw caster sugar
2 eggs, lightly beaten
1/2 cup almond meal
3/4 cup self raising flour, sifted
1/2 teaspoon ground cinnamon, sifted
1/4 teaspoon ground cardamom, sifted
1/3 cup milk

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.

Nutrition Facts : Calories 533.7, Fat 24.6, SaturatedFat 12.7, Cholesterol 112, Sodium 201.9, Carbohydrate 75.1, Fiber 2.9, Sugar 59.1, Protein 7.1

FRUIT 'N' NUT RICE PUDDING

Fruit 'n' Nut Rice Pudding image

From Diabetes Australia The Ultimate Diabetes Cookbook in response to a request for diabetic friendly recipes with nuts. Times are estimated.

Provided by ImPat

Categories Dessert

Time 35m

Yield 6 serving(s)

Number Of Ingredients 7

Ingredients

1 1/2 cups white rice (cooked, warm)
1/2 cup dried apricot (chopped)
1/4 cup currants
1/4 cup walnuts (chopped)
1 cup evaporated low-fat milk
1 1/2 teaspoons cinnamon
1 tablespoon sugar (or sugar substitute)

Steps:

Preheat oven to 180 degree Celsius.
Place the rice in an ovenproof pie dish.
Add the apricots, currants and walnuts.
Stir the milk through and blend in the cinnamon.
Bake for 15 to 20 minutes or until warmed right through; stir halfway through the cooking time.
Stir in sugar or substitute and rewarm for 5 minutes.
Cover with foil (or lid) and allow to stand for 5 minutes before serving.

Nutrition Facts : Calories 255.7, Fat 3.5, SaturatedFat 0.4, Sodium 5, Carbohydrate 52.2, Fiber 3.1, Sugar 12.1, Protein 4.5

APPLE-NUT BREAD PUDDING

Apple-Nut Bread Pudding image

Traditional bread pudding gives way to autumn's influences in this comforting dessert. I add apples and pecans to this slow-cooked version, then top warm servings with ice cream. -Lori Fox, Menomonee Falls, Wisconsin

Provided by Taste of Home

Categories Desserts

Time 3h10m

Yield 8 servings.

Number Of Ingredients 11

Ingredients

8 slices cinnamon-raisin bread, cubed
2 medium tart apples, peeled and sliced
1 cup chopped pecans, toasted
1 cup sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
3 large eggs, lightly beaten
2 cups half-and-half cream
1/4 cup apple juice
1/4 cup butter, melted
Vanilla ice cream

Steps:

Place bread cubes, apples and pecans in a greased 3-qt. slow cooker. In a bowl, combine the sugar, cinnamon and nutmeg. Add the eggs, cream, apple juice and butter; mix well. Pour over bread mixture. Cover and cook on low for 3-4 hours or until a knife inserted in the center comes out clean. Serve with ice cream.

Nutrition Facts : Calories 440 calories, Fat 24g fat (9g saturated fat), Cholesterol 115mg cholesterol, Sodium 173mg sodium, Carbohydrate 49g carbohydrate (35g sugars, Fiber 4g fiber), Protein 9g protein.