Apricot Honey Wheat Pudding Food

APRICOT BREAD PUDDING

Steps:

• In a medium mixing bowl beat together eggs, milk, 1/2 cup sugar, and vanilla.
• In a large mixing bowl combine bread pieces, apricots, and currants.
• Place in a greased 2 quart rectangular baking dish.
• Pour milk mixture over bread mixture and press bread with the back of a spoon to soak up milk.
• In a small bowl, stir together 2 Tbsps.
• sugar, and cardamom.
• Sprinkle over top of pudding.
• Dot with butter or margarine.
• Bake at 325ºF for 55 to 60 minutes, or until it tests clean.
• Serve warm with maple syrup, if desired.

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 BREAD PUDDING

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9-inch square baking dish.
• Whisk cinnamon and brown sugar together in a small bowl; set aside.
• Butter both sides of bread slices with softened butter. Layer in the prepared baking dish with apricot halves.
• Combine milk, creme fraiche, sugar, eggs, lemon zest, and apricot syrup in a large bowl; whisk until combined. Pour over bread and apricots and sprinkle cinnamon-sugar mixture over top. Let stand until bread is saturated with liquid, about 20 minutes.
• Bake in the preheated oven until golden on top, about 30 minutes. Set on a wire rack to let cool completely.

WHOLE WHEAT PUDDING (EGYPTIAN ASHORA)

Steps:

• boil the wheat grains in the water , then leave it overnight to cool down, so that the grains can absorb all the water they need to open up.
• add the milk, whipping cream, sugar, vanilla and heat up till sugar dissolves completely, you can taste some to determine if it is sweet enough.
• dissolve the starch in 1/2 cup of cold milk then add to the heating mixture, boil altogether.
• pour into your serving cups and leave to cool, you can serve them as soon as they are just warm, not hot, or you can cool them in the fridge for couple of hours before serving.
• it is great as it is, but if you like you can put some toasted almond flakes, hazelnut, shreded coconut, or simply sprinkle some cinnamon.

BANANA AND HONEY PUDDING

Steps:

• Beat the cream until fluffy and whipped.
• In a separate bowl, mash the bananas with a fork.
• Stir in the yogurt and lemon juice into the bananas.
• Fold in the whipped cream.
• Serve into 4 small dessert dishes and topped with a sprinkling of the chopped almonds. If not serving right away, place the dessert cups in the fridge and wait on topping with almonds until right before serving.

APRICOT BREAD PUDDING

Steps:

• Cut the bread into 3/4-inch squares. Combine the milk, vanilla and almond extract and toss with the bread in a medium bowl. Cover and refrigerate for 2 hours or longer.
• Preheat the oven to 375 degrees. Butter a 9-inch ceramic tart pan or 2-quart baking dish. Arrange the apricots in the dish. Remove the soaked bread from the refrigerator and beat with a whisk or an immersion blender until it becomes a mush. Beat in the egg yolks, almond flour, cinnamon and honey.
• In a clean, dry bowl or the bowl of a stand mixer fitted with the whip attachment, begin beating the egg whites on low speed. Gradually add the sugar, turn up the speed to high and whip until the egg whites form a soft meringue, about 1 minute. Be careful not to overbeat, as you do not want the mixture to dry out.
• Using a rubber spatula, gently fold the egg whites into the bread mixture. Scrape into the baking dish. Sprinkle the sliced almonds on top.
• Bake 40 minutes, until puffed and golden brown. Serve warm.

APRICOT HONEY WHEAT PUDDING

Steps:

• Bring water to a boil in a small saucepan. Stir in bulgar, cover and cook over medium-low heat for 15 minutes.
• Add milk, honey, apricots, cinnamon, and cardamom.
• Increase heat to medium and stirring occasionally bring mixture to a boil.
• Then reduce heat to medium-low and cook, stirring frequently for 20 minutes or until mixture is thick.
• Stir constantly near the end of cooking time to keep mixture from sticking.
• Remove saucepan from heat and stir in vanilla and almond extracts.
• Spoon pudding into a 1 quart shallow serving bowl and smooth the top. Sprinkle with chopped nuts.
• This dessert can be served hot, warm or at room temperature.