Lela Kornberg's Upside Down Apricot Pudding Recipe

This decadent Passover dessert, a treasured family recipe from the Canadian Jewish News via Norene Gilletz, features plump apricots and prunes in a spiced matzah meal pudding. A warm honey base adds a touch of sweetness, creating a unique and delicious upside-down cake perfect for your holiday celebrations. Easy to follow instructions ensure a stress-free baking experience.

Prep Time 75 mins
Cook Time 125 mins
Calories 401.2 kcal
Protein 10g
Rating 5.0 (2 Reviews)
Lela Kornberg's Upside Down Apricot Pudding 18

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Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Lela Kornberg's Upside Down Apricot Pudding

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How to Make Lela Kornberg's Upside Down Apricot Pudding

  1. In a medium bowl, soak 1 cup dried apricots in warm water to cover until plump (approximately 1 hour).
  2. Drain the apricots well and set aside.
  3. In a separate bowl, soak 1/2 cup prunes in 1 cup warm water until plump (approximately 30 minutes). Do not drain.
  4. Preheat oven to 350°F (175°C).
  5. In a large bowl, beat 4 large eggs, 1 cup sugar, 1 teaspoon cinnamon, and 1/4 teaspoon salt until light and fluffy.
  6. Add 1 1/2 cups matzah meal and 1/4 cup potato starch. Mix well.
  7. Let the batter stand for 30 minutes.
  8. Add 1/2 cup vegetable oil, 1 cup diced apples, and the prunes along with their soaking liquid to the batter.
  9. Mix well to combine.
  10. Grease a 9x13 inch glass baking dish.
  11. Pour 1/2 cup honey evenly into the bottom of the baking dish. Arrange the drained apricots in the honey.
  12. Pour the batter over the apricots.
  13. Bake at 350°F (175°C) for 60-75 minutes, or until a toothpick inserted into the center comes out clean.
  14. Let the pudding cool slightly in the pan before carefully inverting it onto a serving platter.
  15. Serve warm or cold. Enjoy!

Nutrition Information (Approximate per serving)

Sodium

6 g

Sugar

259g

Fat

5g

Carbs

29g

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