Dessert

Apricot and walnut puddings with caramel sauce

These remind me of the steamed puddings we had growing up. They are so light and fluffy, and the caramel sauce is extremely moreish!
Apricot and walnut puddings with caramel sauce
6
30M
25M
55M

Ingredients

Caramel sauce

Method

Apricot and walnut puddings with caramel sauce

1.Preheat oven to 160˚C. Grease a large 6-hole muffin tin. Drain the apricots well – they should have plumped up nicely – and blend with the nut butter to a purée.
2.In a bowl, beat the eggs and honey until creamy. Add the coconut oil and beat until combined.
3.Stir in the ground almonds, baking soda, vinegar and apricot/nut mix, then stir or beat to combine until you have a smooth batter. Stir through walnut pieces.
4.Spoon into muffin tins and bake for 20-25 minutes or until an inserted skewer comes out clean.

Caramel sauce

5.To make the caramel sauce, combine the coconut cream with the honey and bring to the boil, then simmer until it darkens and turns a caramel colour – about 20 minutes.
6.Serve warm, topped with a walnut, caramel sauce and ice cream or cream if you wish!

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