Apricot pudding

Ingredients

For a loaf tin or terrine mould holding about 1 litre
Serves 8

Pudding:
500 g very ripe apricots
5 tbsp granulated sweetener
½ vanilla pod
½ dl single cream
1 packet Agar-Agar*

Sauce
250 g apricots
3 tbsp Granulated Hermesetas
2 tbsp Amaretto or a few drops bitter almond essence

Preparation

Halve and stone apricots, set aside 100 g of the fruit. Purée the rest in a blender together with the Hermesetas, scraped vanilla seeds, cream and agar-agar.

Stir the mixture in a pan and bring to the boil, simmer briefly, and leave to cool slightly. Add the apricot halves. Turn the mixture immediately into a mould lined with cling film. Chill for a few hours until set.

For the sauce, purée the apricots with the Hermesetas and Amaretto. Unmould the pudding, cut into slices, and serve with the sauce.

*This recipe calls for Agar-agar. Its thickening power depends upon the particular brand and, therefore, we recommend that the directions on the package be followed carefully.

	kJ	kcal	Carbohyd.g	Fat
Recipe	2'350	558	86.0	14.0
Portion	294	70	11.0	2.0