Date and apricot pudding recipe

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10 min


10 min

Nutrition per portion

Calories 471 kCal 24%
Fat 28g 40%
  -  Saturates 17g 85%

A rich, traditional winter dessert and a luxurious alternative to Christmas pud!


  •  60g (2oz) medium oatmeal
  •  10-12 fresh dates, stoned
  •  20 ready-to-eat dried apricots
  •  8tbsp whisky
  •  250g tub mascarpone cheese
  •  3-4tbsp clear honey


  • Grill the oatmeal until toasted. Be careful, it browns quickly!

  • Put the dates and apricots in a pan with 6 tbsp whisky and 6 tbsp water, and simmer over a low heat for 10 mins, stirring every so often.

  • Mash the mixture roughly with a fork, leaving a few chunks of apricot. Leave to cool.

  • Beat the mascarpone, the rest of the whisky and 2tbsp honey in a bowl, then mix in the toasted oatmeal.

  • Spoon some of the fruit, then the mascarpone mixture, into 4 serving glasses, then repeat the layers.

  • Chill, but bring back to room temperature 15 mins before serving.

  • Drizzle with more honey and serve.

Top tip for making Date and apricot pudding

When measuring honey, coat the measuring cup with a non-stick spray of vegetable oil. It will slide right out.

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