Apricot and honey lokshen pudding

Serves: 8

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Total Time: 45

Prep Time: 20

Cook Time: 25

• 225 gram(s) thin noodles or vermicelli
• 225 gram(s) dried apricots - roughly chopped
• 5 tablespoon(s) Amaretto
• 3 tablespoon(s) - clear honey
• 2  eggs
• 50 gram(s) ( 2oz) margarine plus some to grease the ramekins - melted
• Garnish
• Icing sugar - for dusting

Method

1. Pre- heat the oven to 190ºC/375ºF/Gas mark 5.
2. Soak the chopped apricots in Amaretto for a minimum of 2 hours or overnight. Keeping the excess Amaretto, drain and set aside.
3. Line the base of 8 ramekins with bakewell paper and grease the sides.
4. Place the chopped apricots on the base of the ramekins, dividing equally.
5. Boil the noodles in a deep saucepan until tender. Drain and set aside.
6. Whisk the eggs until fluffy. Add the honey and whisk again until you have a light mixture.
7. Add the melted margarine, drained noodles and retained Amaretto to the egg mixture and mix well.
8. Spoon the mixture carefully into each individual ramekin.
9. Bake the puddings in a bain-marie at the preferred temperature. The puddings are cooked when they are firm to touch and set in the middle.
10. To serve Invert the puddings on to a warm serving plate. Dust with icing sugar and serve with ice -cream or sorbet or even cream! Recipe courtesy of Denise Phillips, www.jewishcookery.com

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