Recipe: Sticky apricot pudding with white chocolate caramel sauce
PUBLISHED: 18:34 04 April 2016 | UPDATED: 18:34 04 April 2016
A lighter take on a proper rib-sticking British pud, the sticky toffee pudding. The sponge, thick sauce, and sharp apricot gel work wonderfully with the aromatic thyme ice cream.
Ingredients (makes six)
For the ice cream: 400g tinned apricots, 6 large egg yolks, 1tsp cornflour, 120g caster sugar, 400ml whole milk, 300ml double cream, 1tsp lemon extract, leaves from 1 sprig fresh thyme
For the sponge: 200g dried apricots chopped finely and soaked in 150ml boiling water and 1tsp bicarbonate of soda, 75g butter, 155g caster sugar, 2 large eggs, 180g plain flour, 1tsp baking powder, 1tsp lemon oil
For the caramel sauce: 150g caster sugar, 2tbsps water, 200ml double cream, 200g white chocolate
For the apricot gel: 100g dried apricots chopped, juice 1 lemon, 50ml water
1. Make the ice cream first. Combine the sugar, cornflour and egg yolks in a bowl.
2. Simmer the milk and add to the mix, whisking constantly.
3. Return all this to a pan with the thyme and simmer, stirring all the time, until thick.
4. Cool. Fold in the cream. Drain the apricots and blitz half until smooth in a food processor. Add to the ice cream. Finely chop the rest and add to the mixture too.
5. Freeze in a tub, stirring every hour until smooth and set or use an ice cream machine.
6. For the sponges. Simply combine all the ingredients, including the water from soaking the apricots. Butter six ramekins or small pudding basins and bake at 180C for 20 to 25 minutes.
7. For the sauce. Place the sugar and water in a small pan. Simmer until the sugar dissolves then turn up the heat.
8. When it starts to go a caramel colour add the cream carefully and remove from the heat. Stir to combine and break in the white chocolate, melting it into the mix off the heat.
9. For the gel. Simmer the apricots with the water and lemon juice until very soft. Blend in a food processor.
10. Serve the puddings with the sauce, a dollop of ice cream and the sharp fruit gel.