• 4/5 cup (200ml) tinned apricot halved in syrup
  • 90g NESTLÉ Dessert & Cooking Cream
  • 100ml water
  • zest of 1 lemon
  • 100g long-grain pudding rice
  • 2 tablespoons (30ml) castor sugar
  • 2 tablespoons (30ml) butter, diced
  • 8 teaspoons
  • apricot jam
  • 6-10 pecan halves


  • Preheat the oven to 140˚C.
  • Drain the apricots, keeping the syrup in a separate container.
  • Divide the apricots by setting 6-10 halves aside for the topping.
  • Cut the remainder in half and set aside.
  • Put the NESTLÉ IDEAL EVAPORATED MILK, NESTLÉ Dessert & Cooking Cream, water, apricot syrup and lemon zest in a saucepan.
  • Bring to a simmer, then stir in the rice, halved apricots and castor sugar.
  • Remove from the heat.
  • Transfer the mixture to a shallow ovenproof dish and dot the butter on top.
  • Bake for 30 minutes, then stir well and cook for a further 30 minutes, until the pudding is soft and creamy and a golden skin has formed on top.
  • It should still be soft enough to place the apricots set aside earlier gently into the mixture on top with the cut side up.
  • Place a ½ teaspoon of smooth apricot jam in each apricot centre with half a pecan in each (or chopped, if you prefer and return to oven for a further 15-20 minutes to melt the jam and finish baking.
  • During the cooking process, check every few minutes to avoid the pudding getting too dry.
  • Once ready, cool for 10 minutes then serve with NESTLÉ Dessert & Cooking Cream.

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