Denise says:
Friday nights are sacred, the only time for many when the whole family sit down for dinner together, as well as dessert is on the menu. Every week, one of my children decides which dessert recipe it will be and I have to say, the apricot and honey lokshen pudding is a great favourite. Many lokshen pudding recipes are heavy but this is light with a slight alcoholic twist.
I have made them as individual portions, but one large dish will work just as well although you will need to increase the cooking time to 45 minutes.
This is delicious served hot or cold or warm so any left overs can be eaten for Shabbat lunch!
Preparation Time: 20 minutes plus 2 hours/ over night soaking
Cooking Time: 25 minutes
Serves: 8
Ingredients:
450g thin noodles or vermicelli175g dried apricots – roughly chopped
5 tablespoons Amaretto
4 tablespoons – clear honey
6 large eggs
100g margarine plus some to grease the ramekins – melted
Garnish
Icing sugar – for dusting
Method
1)Pre- heat the oven to 180ºC/ 375ºF/ Gas Mark 5.2)Soak the chopped apricots in Amaretto for a minimum of 2 hours or overnight. Keeping the excess Amaretto, drain and set aside.
3)Line the base of 8 ramekins with bakewell paper and grease the sides.
4)Place the chopped apricots on the base of the ramekins, dividing equally.
5)Boil the noodles in a deep saucepan until tender. Drain and set aside.
6)Whisk the eggs until fluffy. Add the honey and whisk again until you have a light mixture.
7)Add the melted margarine, drained noodles and retained Amaretto to the egg mixture and mix well.
8)Spoon the mixture carefully into each individual ramekin.
9)Bake the puddings in a bain-marie at the pre-heated temperature. The puddings are cooked when they are firm to touch and set in the middle.
To serve the stylish Way: Invert the puddings on to a warm serving plate. Dust with icing sugar and serve with ice–cream or sorbet or even cream!