This isn’t a “pudding” in a pudding pack kind of way, or even in a British kind of way.  This is a vintage American style pudding, which means it’s somewhere between a cake and a custard, filled with eggs, a lighter than air texture, and is such a unique way to end a meal.  Inspired by a recipe I found in Patricia Murphy’s “Glow of Candlelight,” I whipped together this fluffy, almost frivolous feeling dessert, and couldn’t be happier with the results.  You can insert any of your favorite dried fruit into the pudding, and ditch or change the liquor in the whipped cream.  Enjoy!

INGREDIENTS

1 cup dried apricots

4 eggs, divided

1/2 teaspoon lemon zest

1 lemon, juiced

2 1/2 tablespoons flour

2 tablespoons butter, melted

1 1/4 cup sugar

1/4 teaspoon salt

1 1/4 cups milk

INGREDIENTS (PORT WHIPPED CREAM)

1 cup heavy whipping cream

1 tablespoon sugar

2 tablespoons port

DIRECTIONS

Preheat oven to 350F

Place apricots in 2 cups water in a saucepan. Bring to a boil, then reduce heat to a simmer and continue cooking gently 30 minutes, or until apricots are tender. Puree the apricots, measure out 1/2 a cup, and set aside.

In a mixer with a paddle attachment, beat egg yolks thoroughly, until pale yellow and thick (about 3-4 minutes), and add lemon zest, juice of 1 lemon, flour, melted butter, sugar, salt, milk, and the pureed apricots.

Separately, beat the egg whites until they are stiff but not dry; fold them into the apricot mixture. spoon into a lightly greased 1 1/2 quart baking dish.

Place the dish in a pan and fill with hot water until it comes up an inch on the sides of the pan. Bake for 40 to 45 minutes, or until top is just set.

Serve in pudding dishes or small bowls because it will be quite liquid at the bottom. Serve with Port Whipped Cream.

For port whipped cream, whip together the ingredients until soft peaks form.