Lela Kornberg's Upside-Down Apricot Pudding |
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Prep Time: 1 Minutes Cook Time: 60 Minutes |
Ready In: 61 Minutes Servings: 12 |
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This kosher for Passover recipe comes courtesy of Norene Gilletz and was printed in the Canadian Jewish News. Ingredients:
16 dried apricots |
1 lb pitted prune, cut up |
1 cup warm water |
4 eggs |
1 cup sugar |
1 teaspoon cinnamon |
1 cup matzo meal |
1 teaspoon potato starch |
2 tablespoons oil |
4 apples, finely sliced |
1/2 cup honey |
Directions:
1. In a medium bowl, soak dried apricots in warm water to cover until plump, about 1 hour. Drain well, and set aside.
2. In another bowl, soak prunes in 1 cup warm water to cover until plump, about 1/2 an hour. Do not drain (you need to add the soaking water to the batter along with the prunes).
3. Preheat oven to 350 degrees F.
4. In a large bowl, beat eggs, sugar, cinnamon, and salt until well blended.
5. Add matzah meal and potato starch; mix well. Let stand for 30 minutes.
6. Add oil, apples, and prunes, along with their soaking water; mix well.
7. Grease a 9x13 inch glass baking dish. Pour honey evenly into the bottom of the baking dish, then arrange the drained apricots in the honey.
8. Pour the batter over, and bake at 350 for 1 hour, or until a toothpick comes out clean.
9. Turn upside down down on a serving platter while still warm. Can be served warm or cold.
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