Berry-apricot pudding
6 servings
45 minutes
Berry-apricot pudding is a cozy dessert that embodies the warmth of home and European culinary traditions. The combination of sweet apricots and the tartness of forest berries gives the dish a harmonious flavor with a slight acidity, while muscovado adds caramel notes. Baked fruits become soft and rich, while the bread crust is crispy and golden. This pudding pairs wonderfully with vanilla ice cream or Greek yogurt, making it an ideal choice for a cozy family tea time or festive dinner.
1
Preheat the oven to 190 degrees. Mix the thawed berries with peeled and sliced apricots, sugar, and jam. Stir well.
- Frozen berries: 350 g
- Apricots: 6 pieces
- Muscovado sugar: 3 tablespoons
- Blueberry jam: 4 tablespoons
2
Place the berry-fruit mixture in a fireproof dish, smooth it out, and cover with foil. Bake for 20 minutes.
3
To check if the fruits are baked enough, you can pierce the apricot with the tip of a knife. Once the knife starts to enter the flesh easily, you can remove the form.
4
Mix bread crumbs with room temperature butter (it's better to do this by hand to turn the crumbs into a buttery bread crumble). Sprinkle over berries and fruits, bake for another 10-15 minutes without covering with foil, until the surface is golden.
- Breadcrumbs: 50 g
- Butter: 25 g
5
Serve with vanilla ice cream or Greek yogurt.
- Vanilla ice cream: to taste
