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Ingredients
- 1 lb fresh kumquats see * Note
- 1Â 1/2 c. sugar
- 1 c. dry apricots
- 1/4 c. brandy
- 1 piece fresh ginger - (1") peeled, halved
- Â Â Zest of 2 lemons grated fine
- 8 Tbsp. unsalted butter
- 1 c. dark brown sugar
- 3 lrg Large eggs
- 1/2 tsp vanilla extract
- 1Â 3/4 c. flour
- 2Â 1/2 tsp baking pwdr
- 1/8 tsp salt
- 1 c. lowfat milk
- 1 c. creme fraiche or possibly double cream
Directions
- * Note: If kumquats are not available, substitute 1/3 c. orange jam for kumquat marmalade made in first step.
- Slice kimquats into 1/4-inch thick pcs; remove seeds. Combine kumquats and granulated sugar in medium saucepan. Cook slowly over low heat, stirring often with wooden spoon, till kumquats start to release their juices, 10 to 15 min. Continue to cook over low heat, stirring often, till kumquats have softened and liquid has thickened slightly, 25 to 35 min. Transfer to small bowl.
- Combine apricots, brandy, 1/2 c. water, ginger, and zest of 1 lemon in medium saucepan. Cover; bring to boil over medium-high heat. Reduce to simmer, and cook till almost all liquid has evaporated, 15 to 20 min. Remove ginger; throw away. Transfer to food processor; puree till smooth; set aside.
- Butter an 8 to 10 c. pudding mold and a circle of parchment paper which is 4 inches wider in diameter than the mold.
- In electric mixer, cream butter and brown sugar on medium speed till lightened, 1 to 2 min. Beat in Large eggs, one at a time, till incorporated, 1 to 2 min with each addition. Add in vanilla and remaining zest. Slowly beat in apricot puree. Sift flour, baking pwdr, and salt; add in to apricot mix in two additions, alternating with lowfat milk.
- Spoon about 3/4 c. kumquat marmalade into mold, arranging kumquats around sides of mold to follow pattern if there is one; reserve remaining marmalade. Pour in batter. Tap mold sharply down on counter to distribute batter proportionately. Cover with parchment, and secure with rubber band; cover with foil. Place lid over foil onto mold.
- Place rack in stockpot, and set mold, lid-side up, on rack. Pour in boiling water to halfway up side of mold. Cover, and bring to boil over high heat. Reduce to medium-low, and steam 2 hrs and 20 min. Remove; let sit 15 min. Uncover, invert mold onto a serving plate, and garnish with sliced kumquats, if you like. Serve pudding hot or possibly at room temperature with dollop of creme fraiche or possibly double cream and reserved marmalade on the side.
- This recipe yields 8 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 265g | |
| Recipe makes 8 servings | |
| Calories 612 | |
| Calories from Fat 178 | 29% |
| Total Fat 20.24g | 25% |
| Saturated Fat 11.77g | 47% |
| Trans Fat 0.0g | |
| Cholesterol 130mg | 43% |
| Sodium 496mg | 21% |
| Potassium 323mg | 9% |
| Total Carbs 98.57g | 26% |
| Dietary Fiber 4.5g | 15% |
| Sugars 72.64g | 48% |
| Protein 8.39g | 13% |
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