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Apricot Pudding

These are a simple pudding that goes perfectly after a Mediterranean sort of dinner or, anytime. You can dress it up or layer with cream or cake to make a fruity make ahead dessert
5 from 1 vote
Course Dessert, No bake Desserts
Cuisine Middle Eastern
Servings 6


  • 400 gram Apricot leather 1 packet
  • 250 ml water 1 cup
  • 400 ml apricot nectar juice, 1 can
  • 395 ml condensed milk 1 can
  • 20 ml Rose Water 1 Tablespoon


  • 6 strawberries
  • 25 gm Toasted Pistachios, chopped
  • 4 Crushed amaretti biscuits gluten free


  • Unravel the apricot a little and put into a pot with the water and the apricot juice. let stand for a couple of hours
  • If you don't have that time continue with the next step and put the pot over the lowest heat and return occasionally to stir and break up the apricot until it becomes a puree.
  • It will still have a few lumps so it is best to put the mixer into a blender or food processor and add the condensed milk and rose water. Purée on high till smooth. Pour straight into the glasses to set.
  • Garnish the puddings with Fruit, nuts and crunchy amaretti biscuits.


You can whip 600 ml of cream and fold it through the apricot to make a lighter mousse
You could also stir in some plain unsweetened yoghurt