Lela Kornberg's Upside-Down Apricot Pudding

READY IN: 2hrs 15mins
Recipe by Studentchef

This kosher for Passover recipe comes courtesy of Norene Gilletz and was printed in the Canadian Jewish News.

Top Review by Susiecat too

This is very sweet and delicious. Even though it says to try it either warm or cold, when it is warm and gooey it is heavenly. Because it is so sweet, a small piece was all I could eat, and I would estimate that you could easily get 16-20 servings from this instead of only 10-12. The honey-cinnamon flavor reminds me of my grandmother's taiglach that she made every year for Rosh HaShanah. Thanks for the warm and wonderful dessert, Studentchef!

Ingredients Nutrition


  1. In a medium bowl, soak dried apricots in warm water to cover until plump, about 1 hour. Drain well, and set aside.
  2. In another bowl, soak prunes in 1 cup warm water to cover until plump, about 1/2 an hour. Do not drain (you need to add the soaking water to the batter along with the prunes).
  3. Preheat oven to 350 degrees F.
  4. In a large bowl, beat eggs, sugar, cinnamon, and salt until well blended.
  5. Add matzah meal and potato starch; mix well. Let stand for 30 minutes.
  6. Add oil, apples, and prunes, along with their soaking water; mix well.
  7. Grease a 9x13 inch glass baking dish. Pour honey evenly into the bottom of the baking dish, then arrange the drained apricots in the honey.
  8. Pour the batter over, and bake at 350 for 1 hour, or until a toothpick comes out clean.
  9. Turn upside down down on a serving platter while still warm. Can be served warm or cold.

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