Apricot Honey Wheat Pudding Recipes

Steps:

• Bring water to a boil in a small saucepan. Stir in bulgar, cover and cook over medium-low heat for 15 minutes.
• Add milk, honey, apricots, cinnamon, and cardamom.
• Increase heat to medium and stirring occasionally bring mixture to a boil.
• Then reduce heat to medium-low and cook, stirring frequently for 20 minutes or until mixture is thick.
• Stir constantly near the end of cooking time to keep mixture from sticking.
• Remove saucepan from heat and stir in vanilla and almond extracts.
• Spoon pudding into a 1 quart shallow serving bowl and smooth the top. Sprinkle with chopped nuts.
• This dessert can be served hot, warm or at room temperature.

Steps:

• In a small saucepan, combine water, orange juice and honey. Heat to 110 degrees F. Add the yeast and stir to dissolve. Place liquid/yeast mixture in the bowl of an electric mixer with a paddle attachment. In a large bowl, sift together the flour, whole-wheat flour and salt. Add the dry ingredients to the wet ingredients and mix on low speed to combine. Add egg yolks and melted butter and mix on low speed until dough is formed. Turn dough out onto a well-floured surface. Place dough in a clean, lightly oiled bowl and cover with a towel. Place in a warm draft-free location for 1 1/2 hours to rise. Remove dough from bowl and place on a floured surface. Roll out to 1/4-inch thick and cut into 3-inch circles. Place circles on a lightly oiled sheet pan. Cover with a towel and let rise for 30 minutes. In a deep pot, heat the vegetable oil to 360 degrees. Fry the donuts in the oil, a few at a time. Fry each side for about 3 minutes or until golden brown. In a shallow pie plate, combine the sugar and cinnamon. Remove the doughnuts from the oil and dredge in the cinnamon sugar. Place apricot jelly in a pastry bag fitted with a small plain tip. Poke the tip into the side of the doughnut and gently squeeze the filling evenly into all of the doughnuts.;

Steps:

• Put the dates in a small pan with the apricots, spice and honey, then pour over the orange juice. Bring to the boil and cook for 5 mins, until the dates have broken down and you have a thick, syrupy sauce. Stir in the nuts.
• Cut the cake in half lengthways, on the horizontal. Use a 150ml ramekin to cut out 4 circles from the cake. Divide the date mix between the 4 ramekins, then top with the circles of cake, pressing them down gently. Cover with cling film and microwave on high for 3 mins, then turn out onto a plate and serve with cream or ice cream.

Steps:

• Set a round wire rack in bottom of large stockpot. Set a 5-cup pudding basin or ovenproof bowl on rack. Fill pot with enough water to come about three-quarters of the way up the sides of the basin. Remove basin; dry, and butter inside. Set aside. Cover pot, and bring to a boil.
• Put apricots, brandy, and 1/2 cup water into a small saucepan. Bring to a boil over medium-high heat. Reduce heat to medium-low, and simmer, partially covered, until apricots are very soft and most of the liquid has been absorbed, about 10 minutes. Reserve 1/2 cup apricots. Carefully puree remaining apricot mixture in a food processor (you should have about 1/2 cup); let cool 10 minutes.
• Cut reserved apricots into 1/2-inch pieces; return to saucepan. Add 1/4 cup sugar and 1/3 cup water. Bring to a simmer; cook until liquid is nearly evaporated. Pour mixture into prepared basin, and set aside.
• Butter a 10-inch round of parchment paper; set aside. Whisk flour, baking powder, and salt in a bowl; set aside.
• Put remaining 3/4 cup sugar and the lime zest into the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed 30 seconds. Add butter; mix until pale and fluffy, about 4 minutes. Add eggs, one at a time, mixing after each addition. Mix in lime juice.
• Add flour mixture in 3 additions, alternating with the apricot puree and milk. Transfer batter to prepared basin.
• Place parchment round, buttered side down, over basin. Make a pleat in center of parchment. Cover with an 11-inch round of foil. Make a pleat in the center of the foil to allow room for pudding to expand. Cut a piece of twine about 7 feet long. Wrap twine twice around basin over foil, just below lip. Knot to secure. Tie loose ends to twine on other side of basin, creating a handle.
• Lower pudding into boiling water; cover pot. Return to a boil; reduce to a simmer. Steam until an instant-read thermometer inserted into pudding registers 180 degrees, about 1 1/2 hour, adding boiling water occasionally to maintain level.
• Transfer pudding to a wire rack. Remove foil and parchment. Let cool 10 minutes. Run a knife around edge of bowl to loosen, and invert pudding onto a serving plate. Serve warm, with ice cream or creme anglaise if desired.

Steps:

• Put the rice, milk and nutmeg into a large microwaveable bowl. Cover with cling film, pierce it, then cook on High for 5 mins. Stir and leave to stand for 1 min, then return to the microwave for a further 5-6 mins or until the rice is cooked and all the milk absorbed. Remove from the microwave and stand for a further 2 mins.
• Put the honey, apricots and orange juice into another microwaveable bowl and cook on High for 1 min until the apricots have plumped up. Stir the syrupy apricots, fromage frais and a pinch of orange zest into the rice. Serve straight away in bowls, topped with a sprinkling of almonds, a little more orange zest and a drizzle of honey to taste.

Steps:

• Cut the bread into 3/4-inch squares. Combine the milk, vanilla and almond extract and toss with the bread in a medium bowl. Cover and refrigerate for 2 hours or longer.
• Preheat the oven to 375 degrees. Butter a 9-inch ceramic tart pan or 2-quart baking dish. Arrange the apricots in the dish. Remove the soaked bread from the refrigerator and beat with a whisk or an immersion blender until it becomes a mush. Beat in the egg yolks, almond flour, cinnamon and honey.
• In a clean, dry bowl or the bowl of a stand mixer fitted with the whip attachment, begin beating the egg whites on low speed. Gradually add the sugar, turn up the speed to high and whip until the egg whites form a soft meringue, about 1 minute. Be careful not to overbeat, as you do not want the mixture to dry out.
• Using a rubber spatula, gently fold the egg whites into the bread mixture. Scrape into the baking dish. Sprinkle the sliced almonds on top.
• Bake 40 minutes, until puffed and golden brown. Serve warm.