Apricot-Bulgur Pudding Cake with Custard Sauce (Printer-Friendly Version) | Eating Well
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Apricot-Bulgur Pudding Cake with Custard Sauce

http://www.eatingwell.com/recipes/apricot_bulgur_pudding_cake_with_custard_sauce.html

From EatingWell:  May/June 2007

Don't be put off by “bulgur” and “cake” in the same title. (Think rice pudding but with bulgur.) Whether you use coarser-textured bulgur (our preference) or fine, the cooked bulgur (Step 1) should resemble cooked oatmeal.

8 servings | Active Time: 45 minutes | Total Time: 3 hours

Ingredients

Preparation

  1. Combine apricots, sugar, orange zest, orange juice and water in a medium saucepan. Bring to a boil; reduce heat to a simmer and cook, stirring occasionally, until the apricots are very tender, about 10 minutes. Stir in bulgur and increase heat to high. Return to a boil; reduce heat to a low simmer and cook, stirring occasionally, until the bulgur is tender, about 20 minutes. (The mixture will be the consistency of cooked oatmeal.) Remove from the heat and let cool, uncovered, for 10 minutes.
  2. Position a rack in the center of the oven; preheat to 350°F.
  3. Whisk egg yolks and milk in a large bowl until well combined. Slowly whisk in the bulgur mixture.
  4. Beat egg whites in a medium bowl with a mixer on medium-high speed until stiff peaks form. Fold into the bulgur mixture using a rubber spatula.
  5. Transfer the batter to an 8-inch-square baking dish. Push brown sugar through a sieve evenly over the batter. Place the baking dish in a roasting pan and transfer to the oven. Pour very hot tap water into the roasting pan until it comes about halfway up the sides of the baking dish. Bake until the cake is puffed and golden, 30 to 40 minutes.
  6. Carefully remove the baking dish from the hot water, transfer to a wire rack and let cool to room temperature before serving. Top each serving with some Custard Sauce and a sprinkling of pistachios.

Nutrition

Per serving : 208 Calories; 6 g Fat; 1 g Sat; 3 g Mono; 81 mg Cholesterol; 33 g Carbohydrates; 6 g Protein; 3 g Fiber; 74 mg Sodium; 201 mg Potassium

2 Carbohydrate Serving

Exchanges: 1/2 starch, 1 1/2 other Carbohydrates, 1 fat

Tips & Notes