Apricot Christmas pudding

Recipe from: 12/16/1993 12:00:00 AM
Ingredients 8
Servings 12
Time +/- 30 min + setting

Ingredients

  • 80
    g
    orange jelly
  • 180
    ml
    boiling water
  • 250
    g
    dried fruitcake mix
  • 125
    ml
    sherry
  • 410
    g
    Nestlé Ideal Evaporated Milk, chilled overnight
  • 500
    ml
    apricot yoghurt
  • 250
    ml
    fresh cream, chilled
  • apricot halves and holly leaves for decoration
 

Method

5 min
 
Spray one large mould or two smaller ones, with an overall capacity of about 2,5 litres, with non-stick spray. Add the jelly powder to the boiling water, stirring well until dissolved. Cool and refrigerate until it just begins to set (it should resemble egg white). Mix the dried fruitcake mix with the sherry and heat until the fruit is plump. Cool completely. Whisk the evaporated milk until thick and creamy. Add the jelly a little at a time while beating continuously. Stir the yoghurt into the dried fruitcake mix. Fold into the evaporated milk. Whip the cream until stiff and fold into the mixture. Turn into the prepared mould or into a large serving dish and chill until set. Turn out onto a serving platter and decorate with apricot halves and holly leaves. Serves 10-12.
 

Read more on: fruit
 

You might also Like

NEXT ON FOOD24X

Frozen Tiramisu

2017-12-13 10:48
 
 

24.com publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
0 comments
Comments have been closed for this article.
 
 
 
 
 
 
There are new stories on the homepage. Click here to see them.