Apricot-Bulgur Pudding Cake with Custard Sauce


  • 1/2 cup chopped dried apricots
  • 1/3 cup granulated sugar
  • 1 teaspoon finely slivered orange zest
  • 1 cup freshly squeezed orange juice
  • 1 cup water
  • 1/2 cup bulgur
  • 2 large eggs, separated
  • 2/3 cup low-fat milk
  • 2 tablespoons brown sugar
  • Custard Sauce, (recipe follows)
  • 1/2 cup finely chopped toasted pistachios, preferably salted


Don't Be Put Off By “bulgur” And “cake” In The Same Title. (Think Rice Pudding But With Bulgur.) Whether You Use Coarser-textured Bulgur (our Preference) Or Fine, The Cooked Bulgur (Step 1) Should Resemble Cooked Oatmeal.

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