Individual Apricot Upside Down Puddings Recipes

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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

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

LELA KORNBERG'S UPSIDE-DOWN APRICOT PUDDING



Lela Kornberg's Upside-Down Apricot Pudding image

This kosher for Passover recipe comes courtesy of Norene Gilletz and was printed in the Canadian Jewish News.

Provided by Studentchef

Categories     Dessert

Time 2h5m

Yield 10-12 serving(s)

Number Of Ingredients 12

16 dried apricots
1 lb pitted prune, cut up
1 cup warm water
4 eggs
1 cup sugar
1 teaspoon cinnamon
1/2 teaspoon salt
1 cup matzo meal
1 teaspoon potato starch
2 tablespoons oil
4 apples, finely sliced
1/2 cup honey

Steps:

  • In a medium bowl, soak dried apricots in warm water to cover until plump, about 1 hour. Drain well, and set aside.
  • In another bowl, soak prunes in 1 cup warm water to cover until plump, about 1/2 an hour. Do not drain (you need to add the soaking water to the batter along with the prunes).
  • Preheat oven to 350 degrees F.
  • In a large bowl, beat eggs, sugar, cinnamon, and salt until well blended.
  • Add matzah meal and potato starch; mix well. Let stand for 30 minutes.
  • Add oil, apples, and prunes, along with their soaking water; mix well.
  • Grease a 9x13 inch glass baking dish. Pour honey evenly into the bottom of the baking dish, then arrange the drained apricots in the honey.
  • Pour the batter over, and bake at 350 for 1 hour, or until a toothpick comes out clean.
  • Turn upside down down on a serving platter while still warm. Can be served warm or cold.

Nutrition Facts : Calories 401.2, Fat 5.2, SaturatedFat 1.1, Cholesterol 74.4, Sodium 151.1, Carbohydrate 89.9, Fiber 6.3, Sugar 64.8, Protein 5.2

APRICOT UPSIDE-DOWN CAKE



Apricot Upside-Down Cake image

Apricot halves, baked in a faux caramel of melted butter, brown sugar and spices, burst with punchy flavor in every bite of this cake. The sticky topping complements the almost-tart, fleshy stone fruit, and offers a textural contrast to the buttery cake. A hint of almond further accentuates the apricot flavor. This rustic beauty is perfect by itself, but you can serve it with whipped cream or ice cream, if you want to be fancy.

Provided by Vallery Lomas

Categories     cakes, dessert

Time 1h15m

Yield 8 servings

Number Of Ingredients 15

4 tablespoons/55 grams unsalted butter, melted, plus more for greasing
Flour, for dusting
1/2 cup/110 grams light or dark brown sugar, packed
1/2 teaspoon ground cinnamon
1/4 teaspoon fine sea salt
8 medium apricots, rinsed and dried (about 1 pound)
1 cup/130 grams all-purpose flour
1/2 cup/55 grams almond flour
1 teaspoon baking powder
1/4 teaspoon fine sea salt
6 tablespoons/85 grams unsalted butter, at room temperature
2/3 cup/135 grams granulated sugar
1 teaspoon vanilla extract
2 large eggs, at room temperature
1/2 cup/120 milliliters whole milk

Steps:

  • Heat oven to 350 degrees. Prepare the topping: Lightly grease and flour a 9-inch cake pan or an 8-inch square baking pan. In a small bowl, stir together the melted butter, brown sugar, cinnamon and 1/4 teaspoon salt. Spread the brown sugary mix in an even layer on the bottom of the pan.
  • Cut the apricots in half and remove the pits. Arrange the apricots, flesh-side down, evenly over the bottom of the pan.
  • Prepare the cake batter: Add the flour to a medium bowl. Sift in the almond flour, then use your fingertips to break up any clumps that don't fit through the sieve. Add the baking powder and salt to the bowl and whisk to combine.
  • In a large bowl with an electric hand mixer, or in a stand mixer with the paddle attached, beat the butter and granulated sugar on medium until combined and fluffy, 2 to 3 minutes. Add the vanilla extract, then the eggs, one at a time, mixing until smooth. Use a rubber spatula to scrape down the bottom and sides of the bowl.
  • Add 1/3 of the flour mixture, then 1/2 of the milk, mixing to combine. Continue alternating the additions of flour and milk and mixing, scraping down the sides of the bowl, just until all is combined. (Make sure not to overmix during this step.)
  • Spread the batter in an even layer over the apricot halves. Bake until the cake is set and doesn't jiggle when shaken, is golden brown on top, and a toothpick inserted into the center comes out clean, about 35 minutes.
  • Remove pan from the oven, and place on a cooling rack for 5 minutes. With the cake still in the pan, turn the pan over onto a serving platter. Wait 1 minute, then remove the pan. This cake is excellent warm, but it's also delicious at room temperature.

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