Apricot Almond Toffee Pudding With Coconut Creme

  • cooking time
    40 m
  • calories per serve
    569 cal
  • serves
    6
1 cup (80g)
flaked almonds
1/3 cup (75g)
caster sugar
1/3 cup (80ml)
water
1/3 cup (50g)
roughly chopped dried apricots
3
eggs
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
2
egg yolks
1 tsp
vanilla essence
2 tsp
cornflour
1 tbsp
water extra
ENERGY
(kl)
PROTEIN TOTAL (g)
FAT
TOTAL (g)
SATURATED FATS (g)
CARBOHYDRATE
(g)
SUGARS
(g)
SODIUM
(mg)
DIETARY FIBRE
(g)
CALCIUM
(mg)
Average Quantity
per Serving:
225 g
2308
15.4
22.8
7.9
71.9
54
Average Quantity
per:
100 g
1026
7
10
4
32
24
0
0
0

Method

  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.

You might also like