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Flambed Apricot Pudding

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“We love warm steamed puddings...they are wonderful on cool evenings and nice enough to serve company. You'll need a steamed pudding mold with a snug fitting lid to steam it correctly. Note that the apricots need to sit in hot water for 8 hours before putting the pudding together. Serve warm with the Apricot Sauce!”

Ingredients Nutrition


  1. Combine first 3 ingredients in a bowl. Cover; let stand 8 HOURS.
  2. Beat sugar; applesauce, and margarine at medium speed until blended; add eggs; beating well. Add apricot mixture and vanilla; mix well.
  3. Combine flour, baking soda, and ginger; gradually add to apricot mixture, stirring well. Spoon into a 6-cup metal mold coated with cooking spray; cover tightly.
  4. Place mold on a shallow rack in a large, deep kettle; pour enough boiling water into kettle to come halfway up sides of the mold. cover and steam over boiling water 1 1/2 hours, adding additional water as needed.
  5. Remove mold from kettle; cool pudding in mold on wire rack 15 minutes. Invert pudding onto a serving plate.
  6. Heat 2 tablespoons brandy in a long-handled ladle just until hot; pour over pudding and ignite. Serve with Apricot Sauce.
  7. Apricot Sauce: 1/4 cup sugar; 1 tablespoon plus 1 teaspoon cornstarch; 2 cups apricot nectar; 2 tablespoons brandy. Combine sugar and cornstarch in a non-aluminum saucepan; stir well. Gradually add apricot nectar and brandy. Cook over medium heat until thickened and bubbly, stirring constantly. Serve warm. Yield: 2 cups sauce.

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