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Nutty apricot & cinnamon pudding

Nutty apricot & cinnamon pudding

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

A sticky, spicy and moreish pudding - brilliant way to round off a winter meal

  • Easily halved
Nutrition: per serving
HighlightNutrientUnit
kcal479
fat15g
saturates7g
carbs83g
sugars63g
fibre4g
protein7g
low insalt0.82g
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Ingredients

  • 6 medjool dates , stoned and roughly chopped (see try below)
  • handful chopped dried apricots
  • 1 tsp ground spice
  • 2 tbsp honey
  • 150ml orange juice
  • handful chopped mixed nuts
  • 1 madeira cake (loaf)

Method

  • STEP 1

    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.

  • STEP 2

    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.

RECIPE TIPS
MEDJOOL DATES

Medjool dates have a soft texture, with a wrinkled skin and sweet flesh. They break down into a delicious pulp when cooked, making them ideal for this recipe, although prepacked chopped dates will also work.

SPICED PEAR PUDDING

If you’re not a fan of dates, swap the madeira cake for ginger loaf cake, preparing it in the same way. For the sauce, peel, core and chop 4 medium pears and put into a pan with a handful sultanas or raisins, 1 tsp ground cinnamon, zest 1 lemon, 2 tbsp honey and a splash orange juice. Cook gently for 10 mins until the pear is softened and starting to turn pulpy, adding a little more juice if it becomes dry. Assemble and microwave as before.

Goes well with

Recipe from Good Food magazine, January 2007

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A star rating of 3.4 out of 5.3 ratings
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