Apricot uyutma
A traditional chilled pudding of dried apricots and plant-based milk, rested in glasses.
Ingredients
- 140 g dried apricots
- 400 ml plant-based milk (such as almond or oat)
Method
- Chop the dried apricots finely and put them in a bowl.
- Heat the plant-based milk in a small pan until steaming but not boiling.
- Pour the hot milk over the chopped apricots, cover and leave for 20 minutes.
- Blend the mixture until completely smooth.
- Divide it between 4 small glasses. Cover and leave in the fridge, away from the light, for at least 4 hours or overnight, until it thickens.
- Serve chilled.
Note: If the pudding is too thick, loosen it with a few tablespoons of cold plant-based milk before serving.
From Chef Fatma's notebook. Where the notebook listed only the ingredients, we wrote out the method for a home kitchen. Measures: 1 cup = 200 ml, 1 tbsp = 15 ml, 1 tsp = 5 ml. Oven temperatures are for a conventional oven without a fan. If you have an allergy, please read the ingredients carefully.