Apricot Almond Steamed Pudding With Brandy Butter And Apricot Compote

Apricot Almond Steamed Pudding With Brandy Butter And Apricot Compote

 
Number of Servings:
12

INGREDIENTS

3/4
cup (190 ml)
unsalted butter, at room temperature
3/4
cup (190 ml)
granulated sugar
4
eggs
1 1/2
cup (380 ml)
all-purpose flour
3/4
cup (190 ml)
ground blanched almonds
1
tsp (10 ml)
baking soda
1
tsp (10 ml)
each of vanilla and almond extract
1
tsp (10 ml)
lemon zest
1/4
cup (60 ml)
dried apricots, slivered
1/4
cup (60 ml)
golden seedless raisins
1/4
cup (60 ml)
apricot or apple jelly, heated
1
unblanched sliced almonds, toasted, for garnish (optional)
1
apricots, for garnish, or mixed fresh fruits (optional)
1
Brandy Butter (make ahead, see below for ingredients, recipe follows)
1
cup (250 ml)
butter
1/4
cup (60 ml)
all-purpose flour
2/3
cup (170 ml)
light brown sugar
1 1/2
cup (380 ml)
whole milk
1/4
cup (60 ml)
brandy
1
tsp (10 ml)
lemon juice
1/4
tsp (0 ml)
vanilla
1
Apricot Compote (make ahead, ingredients below, recipe follows)
1/4
cup (60 ml)
granulated sugar
1/2
cup (130 ml)
water
14
oz (420 ml)
1 can apricot halves in light syrup
1
tsp (10 ml)
vanilla
6
dried pitted prunes
2
tbsp (30 ml)
brandy

DIRECTIONS

  1. Generously butter a 5 or 6 cup (1.25 or 1.5 L) pudding mould with removable lid or a sponge cake mould. Select a saucepan with a tight-fitting lid deep enough to hold mould.
  2. In a mixing bowl beat butter and sugar with electric mixer until blended. Beat in eggs, 1 at a time until well mixed.
  3. In a separate bowl, stir flour, almonds and baking soda together. Blend into butter mixture along with vanilla, lemon zest, slivered dried apricots and raisins.
  4. Scrape into greased mould and gently tap bottom of mould on counter to release air bubbles. Smooth surface. Seal mould lid or press a sheet of greased foil snugly down outside of cake mould and tie tightly with butcher twine to seal. Place in large saucepan and fill with enough boiling water to reach halfway up sides of mould. Cover saucepan with lid. Bring to boil, then reduce heat to low or medium-low to achieve a vigorous simmer.
  5. Cook until pudding is firm when top is pressed, about 2 hours. Check water level every 30 minutes and add more boiling water if needed to retain level.
  6. Carefully transfer mould to rack and cool until it can be handled, about 15 minutes. Remove lid and foil and gently invert pudding onto a serving platter. Carefully life off mould. Brush cake with heated jelly to create a nice glaze. Sprinkle with sliced almonds if using.
  7. Serve with Brandy Butter and Apricot Compote. If not serving right away, let pudding cool in mould. Cover and refrigerate up to a week or freeze. To reheat, bring pudding to room temperature and repeat steaming process until pudding is warmed through, about 1 hour. Glaze with heated jelly and serve.
  8. BRANDY BUTTER: Melt butter in a small heavy-bottomed saucepan over medium-low heat. Stir flour and sugar together, then stir into butter. It will be a bit crumbly.
  9. Gradually whisk in milk and continue to stir over medium heat, until thickened and smooth. Stir in brandy, lemon and vanilla.
  10. Serve warm over Apricot Almond Steamed Pudding. Also excellent with Individual Steamed Christmas Rum Puddings and Flaming Figgy Ginger Pudding.
  11. APRICOT COMPOTE: Combine sugar and water in a small heavy-bottomed saucepan. Stir over medium heat to dissolve sugar. Drain juice from apricots into saucepan and add vanilla.
  12. Stir in prunes, cover and set aside for 1 hour for prunes to plump.
  13. Quarter apricots and add to mixture along with brandy. Serve with Apricot Almond Steamed Pudding and Brandy Butter.

Great Pairings

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