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This is a classic batter pudding, made here with apricots and served with an apricot syrup or a zesty orange custard.
The batter improves when rested or relaxed like pancake batter. Make as directed and chill for up to 30 minutes at the end of the second step.
Use other canned fruit, such as peaches, cherries or plums, instead of apricots.
Typical values per serving:
This recipe was first published in March 2004.