Cynthia's Parava Apricot Pudding

Ingredients

• 1.2 lemon jelly powder, 80g size packets
• 2.1000 millilitre apricot fruit juice, Liquifruit brand or similar apricot juice
• 3.2 Orly-Whip, non-dairy whipping cream substitute
• 4.820 gram canned apricots, 2 x 410g tins; with juice; for apricot sauce
• 5.60 millilitre cointreau, for apricot sauce
• 6.ground ginger, good pinch; for apricot sauce

Method

1. 1.Mix jelly powder and liquifruit. Bring to the boil.
2. 2.Set aside to cool and begin to set.
3. 3.Whip the orlywhip.
4. 4.Fold the setting jelly into the orlywhip and beat together.
5. 5.Put into fridge and as it begins to set again, whip once more. This prevents the jelly settling to the bottom.
6. 6.Pour into a glass bowl and put back into fridge to set.
7. 7.APRICOT SAUCE: Put the apricots and juice in a saucepan with the cointreau and the ginger. Bring to the boil and then simmer gently until the apricots begin to soften. Mash with a potato masher. You do not want the sauce to be too fine. Add a teaspoon or two of sugar if needed.

Notes

• 'Parava' = pareve — this recipe contains no dairy. Orly-Whip is a non-dairy whipping cream substitute.
• Liquifruit = South African brand of 100% fruit juice. Apricot Liquifruit is the preferred variety here.
• The technique of whipping the partially set jelly into the Orly-Whip twice prevents separation.