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Carrot-apricot puddings with orange custard

A recipe from the Good Food collection.


Carrot-apricot puddings with orange custard
Carrot-apricot puddings with orange custard
60 g (2¼ oz/⅓ cup) finely chopped dried apricots
2 tablespoons apricot jam
2 eggs
125 ml (4 fl oz/1½ cup) sunflower oil, plus extra, for greasing
95 g (3¼ oz/1½ cup, lightly packed) brown sugar
1 tablespoon golden syrup (dark corn syrup)
90 g (3¼ oz) carrot (about 1), peeled and finely grated
150 g (51½ oz/1 cup) plain (all-purpose) flour
3 teaspoons baking powder

Orange Custard

375 ml (13 fl oz/11½ cups) purchased prepared custard
3 teaspoons finely grated orange rind
2 teaspoons orange juice or 1 teaspoon orange flower water



1. To make the orange custard, combine custard, orange rind and juice or flower water in a bowl and stir to combine well. Set aside.

2. Preheat the oven to 180°C (350°F/Gas 4). Grease six 200 ml (7 fl oz) capacity ramekins or ovenproof moulds and line bases with a circle of baking paper.

3. Put the apricots in a small bowl and pour over 2 tablespoons boiling water. Stand for 10 minutes or until softened, then stir in the apricot jam. Divide the mixture among the ramekins.

4. Combine the eggs, oil, sugar and syrup in a medium bowl and, using electric beaters, whisk mixture until thick and pale. Gently stir in the carrot. Sift the flour and baking powder into a small bowl, then gently fold into the egg mixture until combined.

5. Divide mixture among ramekins, then cover each tightly with a piece of lightly oiled foil. Put in a baking dish and pour in boiling water to come halfway up sides of ramekins. Bake for 35 minutes or until puddings are golden and firm to touch. Remove from baking dish, take off foil and cool slightly. Turn out onto serving plates and serve warm with orange custard.

Main ingredient:

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