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Topped with a sour lemon sauce, this light and fluffy pudding is flecked with orange zest and studded with dried fruits, including prunes and apricots.

Source: Martha Stewart Living, December 2005
Servings Yield



Cook's Notes

To make vanilla sugar, put vanilla beans and sugar into an airtight container; let stand one week, shaking occasionally. Puddings can be refrigerated up to 3 days; let cool completely before covering with plastic wrap. If desired, reheat in a 350-degree oven.

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How would you rate this recipe?
  • loyaltochrist
    27 NOV, 2007
    This was a really good recipe, very delicious. I gave it to family for Christmas 2005, and they all loved it. It was even good without the sugar, because I forgot to add that vanilla sugar that I spent a week making. That was funny. :)

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