Best Apricot Steamed Pudding Recipes

STEAMED GINGER PUDDING WITH APRICOT JAM

Steps:

• Butter a 5-cup heatproof pudding basin or mixing bowl. Cut a parchment circle to fit top of bowl; butter. Fill a large pot fitted with a steamer or pasta insert with enough water to come halfway up bowl (test this with an empty bowl); set aside.
• Stir together flour, baking powder, and ground ginger in a small bowl. Put butter and sugar into the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until pale and fluffy. Mix in egg. Reduce speed to low. Add flour mixture in 3 batches. Add chopped ginger, honey, and milk; mix until just combined.
• Spoon jam into bottom of prepared bowl. Pour batter on top; smooth with a spatula. Cover bowl with prepared parchment, buttered side down. Place a tea towel on top, and secure with kitchen twine. Knot opposing corners of towel together on top of bowl.
• Bring water in prepared pot to a boil over medium-high heat. Carefully lower pudding bowl into steamer; cover pot. Reduce heat to medium-low. Steam 2 hours, checking occasionally to make sure water doesn't completely evaporate. Transfer to a wire rack; remove towel and parchment. Let cool 10 minutes. Run a small knife around edge of bowl; invert pudding onto a plate. Serve warm.

STEAMED GINGER PUDDING WITH APRICOT JAM

Steps:

• Butter a 5-cup heatproof pudding basin or mixing bowl. Cut a parchment circle to fit top of bowl; butter. Fill a large pot fitted with a steamer or pasta insert with enough water to come halfway up bowl (test this with an empty bowl); set aside.
• Stir together flour, baking powder, and ground ginger in a small bowl. Put butter and sugar into the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until pale and fluffy. Mix in egg. Reduce speed to low. Add flour mixture in 3 batches. Add chopped ginger, honey, and milk; mix until just combined.
• Spoon jam into bottom of prepared bowl. Pour batter on top; smooth with a spatula. Cover bowl with prepared parchment, buttered side down. Place a tea towel on top; secure with kitchen twine. Tie opposing corners of towel on top of bowl.
• Bring water in prepared pot to a boil over medium-high heat. Carefully lower pudding bowl into steamer; cover pot. Reduce heat to medium-low. Steam 2 hours, checking occasionally to make sure water doesn't completely evaporate. Transfer to a wire rack; remove towel and parchment. Let cool 10 minutes. Run a small knife around edge of bowl; invert pudding onto a plate. Serve warm.

APRICOT-LEMON STEAMED PUDDING WITH KUMQUAT MARMALADE

Steps:

• Slice kumquats into 1/4-inch-thick pieces; remove seeds. Combine kumquats and granulated sugar in medium saucepan. Cook slowly over low heat, stirring often with wooden spoon, until kumquats start to release their juices, 10 to 15 minutes. Continue to cook over low heat, stirring often, until kumquats have softened and liquid has thickened slightly, 25 to 35 minutes. Transfer to small bowl.
• Combine apricots, brandy, 1/2 cup water, ginger, and zest of 1 lemon in medium saucepan. Cover; bring to boil over medium-high heat. Reduce to simmer, and cook until almost all liquid has evaporated, 15 to 20 minutes. Remove ginger; discard. Transfer to food processor; puree until smooth; set aside.
• Butter an 8-to-10-cup pudding mold and a circle of parchment paper that is 4 inches wider in diameter than the mold.
• In electric mixer, cream butter and brown sugar on medium speed until lightened, 1 to 2 minutes. Beat in eggs, one at time, until incorporated, 1 to 2 minutes with each addition. Add vanilla and remaining zest. Slowly beat in apricot puree. Sift flour, baking powder, and salt; add to apricot mixture in two additions, alternating with milk.
• Spoon about 3/4 cup kumquat marmalade into mold, arranging kumquats around sides of mold to follow pattern if there is one; reserve remaining marmalade. Pour in batter. Tap mold sharply down on counter to distribute batter evenly. Cover with parchment, and secure with rubber band; cover with foil. Place lid over foil onto mold. Place rack in stockpot, and set mold, lid side up, on rack. Pour in boiling water to halfway up side of mold. Cover, and bring to boil over high heat. Reduce to medium low, and steam 2 hours and 20 minutes. Remove; let sit 15 minutes. Uncover, invert mold onto a serving plate, and garnish with sliced kumquats, if desired. Serve pudding warm or at room temperature with dollop of creme fraiche or double cream and reserved marmalade on the side.

APRICOT STEAMED PUDDING

Steps:

• In a 1 1/2-quart glass or ceramic souffle dish, stir together the apricots, 1 cup water and 1/2 cup sugar. Cover tightly with microwave plastic wrap. Cook at 100 percent power for 7 minutes. Prick plastic wrap to release steam.
• Remove from oven, and uncover. Scrape mixture into a blender, and puree. Scrape down sides of blender. Add lemon juice, and blend until smooth. Put puree into a medium bowl, and let stand 15 minutes or until cool.
• Place a 2-quart souffle dish on parchment paper. Lightly trace around the base with a pencil. Cut out the paper disk just inside the pencil marking. Grease the dish and both sides of the paper using 1 tablespoon of the butter.
• Place the remaining sugar and butter in the work bowl of a food processor, and process until smooth. With processor running, add the eggs one at a time to combine. Add the apricot puree, and process until completely incorporated.
• Return apricot mixture to the bowl, and gently fold in the bread crumbs until well combined. Pour the mixture into the prepared souffle dish. To remove the air bubbles, firmly rap dish on counter. Cover tightly with microwave plastic wrap. Cook 12 minutes. Prick plastic to release steam.
• Remove from the oven, and uncover. Cover with a heavy plate, and let stand for 15 minutes. Unmold; remove parchment paper, let cool about 5 minutes and serve.

CANADIAN NATIONAL STEAMED APRICOT PUDDING

Steps:

• Cream the butter and sugar together, then add the eggs, one at a time and blend each in until well mixed. Sift together the flour and the baking powder and add this to the butter-sugar-egg mixture, stirring all the time. Make sure the mixture is uniform. Then add the milk and blend it in well. Finally stir in the apricots. Pour the mixture into a greased pudding mold, put the top on the mold and steam the pudding for two hours. Serve while warm with a sauce of your choice.