Citrus Apricot Puff Pudding
Indulge in the zesty sweetness of Citrus Apricot Puff Pudding, a delightful dessert bursting with sun-kissed flavors and a light, fluffy texture. This comforting pudding is crafted with tender dried apricots simmered in vibrant orange juice, brightened with a hint of lemon zest, and folded into a buttery batter scented with vanilla. The result is a perfectly golden bake that combines fruity tartness with melt-in-your-mouth softness. Ready in just under an hour, this recipe is ideal for bringing a touch of warmth to any occasion. Sprinkle with powdered sugar and serve warm for pure decadence—pair it with whipped cream or vanilla ice cream for an extra-special treat. Perfect as a winter warmer or summer dessert, this citrus-infused pudding is an irresistible addition to your dessert repertoire!
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Recipe Information
Ingredients
- 200 grams dried apricots
- 240 milliliters orange juice
- 1 teaspoon lemon zest
- 100 grams all-purpose flour
- 100 grams granulated sugar
- 100 grams unsalted butter
- 3 large eggs
- 1 teaspoon baking powder
- 120 milliliters whole milk
- 1 teaspoon vanilla extract
- 2 tablespoons powdered sugar
Instructions
Preheat your oven to 180°C (350°F) and lightly grease a 1-liter (4-cup) baking dish.
Chop the dried apricots into small pieces and place them in a small saucepan. Add the orange juice over them and simmer on low heat for 5-7 minutes, until the apricots have softened and absorbed most of the liquid. Set aside to cool.
In a large mixing bowl, cream the unsalted butter and granulated sugar together until light and fluffy using a hand mixer or stand mixer.
Add the eggs one at a time, mixing well after each addition, then stir in the lemon zest and vanilla extract.
In a separate bowl, sift together the all-purpose flour and baking powder.
Gradually add the dry ingredients to the butter mixture, alternating with the milk, starting and ending with the dry ingredients. Mix until the batter is smooth.
Fold the cooled apricot mixture into the batter gently, ensuring it is evenly distributed.
Pour the batter into the prepared baking dish, smoothing the top with a spatula.
Bake in the preheated oven for 30-35 minutes, or until the top is golden brown and a skewer inserted into the center comes out clean.
Allow the pudding to cool slightly, then dust with powdered sugar before serving.
Serve warm on its own or with a dollop of whipped cream or a scoop of vanilla ice cream for extra indulgence.
Nutrition Facts
Calories |
2312 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 105.4 g | 135% | |
| Saturated Fat | 57.1 g | 286% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 794 mg | 265% | |
| Sodium | 282 mg | 12% | |
| Total Carbohydrate | 324.3 g | 118% | |
| Dietary Fiber | 18.6 g | 66% | |
| Total Sugars | 206.9 g | ||
| Protein | 41.0 g | 82% | |
| Vitamin D | 4.4 mcg | 22% | |
| Calcium | 377 mg | 29% | |
| Iron | 11.3 mg | 63% | |
| Potassium | 2672 mg | 57% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
