Citrus Apricot Puff Pudding Recipes

Steps:

• Preheat oven to 350 degrees. Generously butter a 2-quart baking dish with a lid. Combine flour, baking soda and salt in a sifter and sift into a bowl; set aside. Combine milk, butter and vinegar in a measuring cup and set aside. In a large bowl of an electric mixer, beat the sugar and egg at medium-high speed until smooth. Add the jam and beat until blended. At medium speed, beat in the flour mixture, in fourths, alternately with the milk mixture, in thirds, beginning with the flour mixture, until batter is smooth. Pour into the prepared baking dish, cover and bake until browned and set, for 25 to 30 minutes.
• While pudding bakes, combine sauce ingredients and 1 1/82 cup hot water in a small saucepan; heat to simmering, stirring to dissolve sugar and melt butter. Keep warm.
• When pudding is done, uncover and pour sauce all over the top to evenly soak the pudding. Serve when cool enough to eat.

Steps:

• Begin with filling: In the top of a double boiler, combine marsala and flour until smooth. Add jam, rind, and juices and heat, stirring continuously with a whisk until thickened. Spoon three tablespoons of the hot mixture into the egg yolks, stirring to temper, then add the yolks to the pot and continue stirring until thick and coating the whisk. Turn off heat, pour apricot cream into another container and set aside.
• For ganache: Heat coconut milk and Grand Marnier in the top of the double boiler until just barely simmering. Put white chocolate into a bowl, and pour coconut milk over white chocolate, let sit a few moments and then stir to combine melted chocolate. Set aside.
• For pastry: Preheat oven to 375°F Spray either a standard loaf pan or a 8x9 baking pan with cooking spray. Separate puff pastry sheets and roll out roughly to the size of your baking pan or loaf pan. Lay a sheet in the bottom of the pan, and spoon 2 or 3 teaspoons of apricot cream filling over it, spreading almost to the edges. Combine diced apricots and orange zest in a bowl. Spread the apricots & zest mixture over this and top with another sheet of pastry. Continue layering pastry, cream and fruit mixture, ending with a sheet of pastry. Top the sheet with a final layer of apricot cream, and then bake for 30 minutes, until the edges have puffed up golden brown. The cream on top should be smooth and shiny.
• Drizzle the white chocolate ganache over all and garnish with any left over apricot and orange zest mixture and crumbled bits of white chocolate.