Directions
- 1Start by whisking together apricot jam, brown sugar, and egg yolk until smooth.
- 2Then add flour, baking powder, salt, and whisk until you have a smooth batter.
- 3Cook the pudding in an air fryer at 160°C for 10–12 minutes, or microwave for 1½–2 minutes.
- 4While the pudding cooks, make the soaking sauce by mixing together apricot jam and cream.
- 5Pour the soaking sauce over the hot pudding and let it soak through.
- 6To make the vanilla sauce, whisk egg yolks and sugar together.
- 7Slowly whisk in warm cream and vanilla extract into the egg yolk and sugar mixture.
- 8Microwave the vanilla sauce in 10–30 second intervals, whisking between each, until thick and custardy.
- 9Once the pudding has soaked through, pour over your warm custard and serve immediately.
Ingredients
- 1 tbsp apricot jam
- 1 tbsp brown sugar
- 1 egg yolk
- 3 tbsp flour
- 0.25 tsp baking powder
- 1 Pinch salt
- 1 tbsp apricot jam
- 2 tbsp cream
- 2 egg yolks
- 1 tbsp sugar
- 125 ml cream
- 0.5 tsp vanilla extract
Equipment
small bowlbaking dishlarge mugair fryermicrowave
Tips
- You can make the pudding in a small bowl, a baking dish, or even a large mug.
- The air fryer gives the pudding a beautiful caramelized finish, but you can also microwave it.
- Reduce the vanilla sauce by half if serving only one person as the provided quantities make a generous amount.
- Microwave the vanilla sauce in short bursts, whisking between each, until thick and custardy.
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