Spiced Puddings With Saffron Apricots Recipe

Posted on
Photo: Spiced puddings with saffron apricots recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Spiced puddings with saffron apricots Recipe. Enjoy the Middle Eastern Cuisine and learn how to make Spiced puddings with saffron apricots.


375ml (1 1/2 cups) pouring cream
155g (3/4 cup) caster sugar
1/2 tsp cardamom seeds, crushed
875ml (3 1/2 cups) milk
135g (3/4 cup) rice flour
1 1/2 tbs cornflour (see note)
55g (1/3 cup) unsalted pistachio kernels, coarsely chopped

Saffron apricots

200g dried apricots, halved
500ml (2 cups) boiling water
Large pinch of saffron threads
140g (2/3 cup) caster sugar


To make the saffron apricots, place the apricot and boiling water in a large heatproof bowl. Sprinkle with the saffron. Set aside for 3-4 hours or until the apricot is plump.

Transfer the apricot mixture to a saucepan. Add the sugar and place over medium heat. Cover and cook, stirring occasionally, until the sugar dissolves. Simmer for 5 minutes or until the apricot is tender. Set aside to cool. Cover and place in the fridge.

Combine cream, sugar, cardamom seeds and 560ml (2 1/4 cups) of milk in a medium saucepan over medium heat. Bring just to a simmer, stirring occasionally, until the sugar dissolves. Whisk the remaining milk, rice flour and cornflour in a medium heatproof bowl until smooth.

Gradually whisk 375ml (1 1/2 cups) of cream mixture into the rice flour mixture to make a paste. Return to the saucepan over medium heat. Cook, stirring, for 2 minutes or until the mixture boils and is smooth and thick. Set aside to cool. Divide among six 300ml-capacity serving glasses. Cover and place in the fridge for 4 hours to chill.

Top with the saffron apricots and pistachio.


If you want this recipe to be gluten free, use gluten-free cornflour.

For recipes classified gluten free, please always check your ingredients to ensure they do not contain gluten.


Energy 3120kJ
Fat saturated 22.00g
Fat Total 37.00g
Carbohydrate sugars –
Carbohydrate Total 95.00g
Dietary Fibre 4.50g
Protein 11.00g
Cholesterol –
Sodium –

Australian Good Taste – November 2009 , Page 100
Recipe by Leanne Kitchen 

Best Restaurants in America If you eat out in the U.S.A. and want the best dining experiences possible, this guide is for you What makes a good restaurant a “best”? Food that’s better than just good, of course. A dining room and a level of service that suit the quality of what’s on the plate. A good wine list (which doesn’t always mean an encyclopedic one), good beers and/or cocktails where appropriate. And then the less easily quantifiable stuff: personality, imagination (or intelligent commitment to a lack of same), consistency. 101 Best Restaurants in America (Gallery) When we were a young website, way back in 2011, we drew up our first 101 ranking ourselves, making a list of the places where we, The Daily Meal’s editors, liked to eat. Taking into consideration our mood, our budget, and where we happened to be when we get hungry, how would we vote, we asked ourselves — not only with our critical faculties but with our mouths and our wallets? Where would we send friends? Where would we want to dine if we had one night in this city or that? By this method, we ended up with a shortlist of 150 places. Then we argued, advocated, and cajoled each other on behalf of restaurants ranging from old-fashioned to avant-garde, ultra-casual to super-fancy. Finally, we invited an illustrious panel of judges (restaurant critics, food and lifestyle writers, and bloggers) from across America to help order restaurants via an anonymous survey and tallied results to assemble a ranked list. Upstairs, the simple Scandinavian-style dining room is kitted out with tables that look like tangled tree trunks, carved by Tom senior. The ingredient-led 12-course tasting menu is constantly changing (you might spot one of the chefs picking a final herb flourish outside minutes before it hits your plate). Starters could include a mouthful of smoked eel and apple, or an exploding dumpling of ox cheek and lovage. A crapaudine beetroot slow-cooked in beef fat is meaty in texture as well as flavour, and local lamb is paired with turnip and mint. Even the bread with sour butter is sensational. Afterwards you’ll be grateful for the walk through the village to a pretty rose-covered house where some of the nine bedrooms have antique oak four-posters and copper bateau baths. Wake to the sound of cows mooing in the next field and head back to the inn for a simple breakfast of sheep’s yogurt with fresh berry compote and house granola or toasted brioche heaped with mushrooms and a duck egg. Unsurprisingly, the most talked about restaurant in Yorkshire is often full, so book it quick. By Tabitha Joyce.

Leave a Reply

Your e-mail address will not be published. Required fields are marked *