Description
This Golden Sticky Apricot Pudding with Crunchy Walnuts is a moist, richly spiced dessert featuring chopped dried apricots and a crunchy walnut topping. Baked to golden perfection and drizzled with a warm honey syrup, it offers a delightful combination of sweet, sticky, and nutty flavors, making it an irresistible treat for any occasion.
Ingredients
Scale
Fruit and Nut
- 200 g (1 ½ cups) dried apricots – chopped
- 120 g (1 cup) walnuts – chopped
Dry Ingredients
- 190 g (1 ½ cups) self-raising flour
- 1 tsp baking powder
- ½ tsp ground cinnamon
- ½ tsp ground ginger
- ½ tsp salt
- 150 g (¾ cup, packed) light brown sugar
Wet Ingredients
- 100 g (½ cup) unsalted butter – melted
- 2 large eggs
- 180 ml (¾ cup) milk
- 1 tsp vanilla extract
Honey Syrup
- 120 ml (½ cup) honey
- 60 g (¼ cup) unsalted butter
- 2 tbsp brown sugar
- 2 tbsp water
Instructions
- Prep Apricots: Chop the dried apricots into small pieces and, if desired, soak them in warm water for 10 minutes to soften and enhance their texture.
- Mix Wet Ingredients: In a large mixing bowl, whisk together the melted butter and light brown sugar until combined and smooth. Then add the eggs, milk, and vanilla extract, continuing to whisk until the mixture is homogeneous.
- Combine Dry Ingredients: In a separate bowl, sift together the self-raising flour, baking powder, ground cinnamon, ground ginger, and salt. Gradually fold this dry mixture into the wet ingredients, incorporating it gently to avoid overmixing and maintain a tender crumb.
- Prepare to Bake: Pour the batter into a greased and lined baking dish, spreading it evenly. Place it in a preheated oven set at 350°F (175°C) and bake for 35-40 minutes until the pudding is golden and set.
- Add Walnut Topping: Chop the walnuts and sprinkle them evenly on top of the pudding during the last 5 minutes of baking to toast them lightly and add a crunchy texture.
- Make Honey Syrup and Serve: While the pudding cools slightly after baking, prepare the warm honey syrup by gently heating honey, unsalted butter, brown sugar, and water until combined. Drizzle the syrup over the warm pudding and serve with ice cream or whipped cream if desired for a luxurious finish.
Notes
- Soaking dried apricots in warm water softens them and enhances their flavor in the pudding.
- To prevent overmixing, gently fold the flour mixture into the wet ingredients until just combined.
- The walnut topping should be added near the end of baking to keep them crunchy and fragrant.
- Serve warm with ice cream or whipped cream for a rich, satisfying dessert.
- This pudding can be stored covered in the refrigerator for up to 3 days; reheat before serving.
