Recipe

Apricot and ginger puddings

These mini apricot and ginger puddings are wonderfully spongy and bursting with zest, sweetness and fruity flavours.

Jun 29, 2014 2:00pm
  • 15 mins preparation
  • 50 mins cooking
  • Makes 10 Item
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Ingredients

Apricot and ginger puddings
  • 250 gram unsalted butter, melted
  • 1 cup caster sugar
  • 4 eggs, at room temperature
  • 200 gram dried apricots, chopped
  • 125 gram glace ginger, chopped
  • 2/3 cup dried sweetened cranberries
  • 1 tablespoon finely grated orange zest
  • 1/2 cup freshly squeezed orange juice
  • 1 cup plain flour
  • 1 cup hazelnut meal (ground hazelnuts)
  • butter, at room temperature, to grease
  • icing sugar, to serve
  • fresh berries, to serve

Method

Apricot and ginger puddings
  • 1
    Preheat oven to 180°C (160°C fan-forced). Grease 10 holes of a 12-hole (3/4-cup) Texas muffin tray with melted butter. Line bases with baking paper.
  • 2
    Using an electric mixer, beat extra butter and sugar in a bowl until light and creamy. Add eggs, one by one, beating lightly after each addition. Fold in apricots, ginger, cranberries, zest and juice (mixture may look curdled). Sift flour and hazelnut meal over fruit mixture; stir to combine. Spoon mixture equally into prepared holes; level surface.
  • 3
    Cut a piece of baking paper and a piece of foil large enough to cover tray. Place foil on top of baking paper, then fold to make a pleat in the centre. Place over tray, foil-side up. Press foil around edges of tray to secure. Bake for 50 minutes or until a skewer inserted at centre comes out clean. Stand for 15 minutes before turning onto serving plates. Dust with icing sugar. Serve with berries.

Notes

Make ahead: Cook puddings up to 2 months ahead. Cool, then wrap in plastic food wrap and freeze. Thaw in the fridge overnight.

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