Login to Save Like

Ingredients

Serves 8 to 10

• 1/2 cup unsalted butter, softened, plus more for pudding basin and parchment
• 4 ounces dried California apricots (1 cup)
• 1/2 cup Armagnac or other good-quality brandy
• 1 cup sugar
• 1 1/2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 3/4 teaspoon salt
• 1 1/4 teaspoons finely grated lime zest, plus 1 tablespoon fresh lime juice
• 2 large eggs
• 1/3 cup whole milk
• Vanilla ice cream or Creme Anglaise, (optional), for serving

Description

This Recipe For Apricot Pudding Was Originally Published In Martha Stewart Living, February 2007.

Martha Stewart