Apricot Almond Toffee Pudding With Coconut Creme

  • cooking time
    40 m
  • calories per serve
    569 cal
  • serves
1 cup (80g)
flaked almonds
1/3 cup (75g)
caster sugar
1/3 cup (80ml)
1/3 cup (50g)
roughly chopped dried apricots
1/4 cup (55g)
caster sugar extra
1/4 cup (90g)
golden syrup
60 g
butter melted
1 cup (150g)
plain flour
1 tsp
mixed spice
375 g
NESTLÉ CARNATION light & creamy coconut flavoured evaporated milk
egg yolks
1 tsp
vanilla essence
2 tsp
1 tbsp
water extra


  1. preheat oven to 170°c/150ºc fan forced. grease and line base and sides of a 20cm round spring form pan. scatter almonds over base.

  2. place sugar and water in a small saucepan over low heat; stir until sugar dissolves; simmer 3 minutes or until syrupy and golden. remove from heat, add apricots; pour over almonds.

  3. beat eggs and extra sugar in a medium bowl until thick and creamy; add golden syrup, beat 1 minute. fold in butter, flour and mixed spice; pour over apricots and almonds. bake 40 minutes, or until a skewer inserted into the centre comes out clean.

  4. meanwhile, combine Light & Creamy Coconut flavoured evaporated milk, egg yolks and vanilla in a small saucepan. add combined cornflour and extra water, whisk well.

  5. stir over low heat until mixture thickens and just comes to the boil. serve coconut crème with warm pudding.

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