Nutty apricot & cinnamon pudding

A sticky, spicy and moreish pudding – brilliant way to round off a winter meal

  • Prep:10 mins
    Cook:10 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 479
  • fat 15g
  • saturates 7g
  • carbs 83g
  • sugars 63g
  • fibre 4g
  • protein 7g
  • salt 0.82g


  • 6 Medjool dates, stoned and roughly chopped (see try below)
  • handful chopped dried apricots
  • 1 tsp ground spice
  • 2 tbsp honey
  • 150ml orange juice
  • handful chopped mixed nuts
  • 1 Madeira cake (loaf)


Medjool dates
Medjool dates have a soft texture, with a wrinkled skin and sweet flesh. They break down into a delicious pulp when cooked, making them ideal for this recipe, although prepacked chopped dates will also work.Spiced pear pudding
If you’re not a fan of dates, swap the madeira cake for ginger loaf cake, preparing it in the same way. For the sauce, peel, core and chop 4 medium pears and put into a pan with a handful sultanas or raisins, 1 tsp ground cinnamon, zest 1 lemon, 2 tbsp honey and a splash orange juice. Cook gently for 10 mins until the pear is softened and starting to turn pulpy, adding a little more juice if it becomes dry. Assemble and microwave as before.


  1. Put the dates in a small pan with the apricots, spice and honey, then pour over the orange juice. Bring to the boil and cook for 5 mins, until the dates have broken down and you have a thick, syrupy sauce. Stir in the nuts.

  2. Cut the cake in half lengthways, on the horizontal. Use a 150ml ramekin to cut out 4 circles from the cake. Divide the date mix between the 4 ramekins, then top with the circles of cake, pressing them down gently. Cover with cling film and microwave on high for 3 mins, then turn out onto a plate and serve with cream or ice cream.

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