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Apricot-Bulgur Pudding Cake with Custard Sauce

May/June 2007

Your rating: None Average: 3.4 (28 votes)

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.


Apricot-Bulgur Pudding Cake with Custard Sauce Recipe

4 Reviews for Apricot-Bulgur Pudding Cake with Custard Sauce

06/20/2013
Different but good

Was a nice change for dessert but was a little too sweet for me. My husband ate it. I didn't add a sauce and agree it isn't needed. Would make again if someone liked apricots.

Different
Comments
06/20/2013
Different but good

Was a nice change for dessert but was a little too sweet for me. My husband ate it. I didn't add a sauce and agree it isn't needed. Would make again if someone liked apricots.

Different
Comments
01/31/2011
Light, fluffy, wonderful

Followed the recipe exactly but skipped the sauce. It really doesn't need a sauce. It is wonderful served warm for brunch or with a scoop of vanilla frozen yogurt as dessert. The texture is souffle-like due to the whipped egg whites. I absolutely love this recipe. It is completely flour less with no added fat, talk about guilt free dessert!

light and fluffy
Comments
01/17/2011
Sorry....it's a dud

I love apricots, custard, bulgur & pistachios, so I thought I'd love this recipe. Although my cake came out exactly like the magazine photo, the taste was awful. It was like eating marmalade without any bread to give it substance. We ended up throwing it out.

None
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