Apricot pudding

Recipe from: 8/11/1994 12:00:00 AM
Ingredients 13
Servings 0
Time

Ingredients

  • CRISPY TOPPING
  • 500
    ml
    puffed rice
  • 45
    ml
    sugar
  • 2
    ml
    ground ginger
  • 60
    ml
    soft butter
  • BATTER
  • 60
    ml
    soft butter
  • 140
    g
    sugar
  • 1
    egg
  • 425
    g
    apricot halves, drained, but reserve syrup
  • 210
    g
    cake flour
  • 10
    ml
    baking powder
  • 2
    ml
    salt
 

Method

 
Preheat the oven to 180 ºC (350 ºF). Grease a medium-sized ovenproof dish with margarine or butter or spray with non-stick spray. Combine all topping ingredients and set aside. Cream the butter and sugar together and add the egg and 125 ml reserved apricot syrup. Mix well. Fold in the dry ingredients. Spoon the batter into the prepared dish, spreading evenly. Chop the apricot halves finely and sprinkle on top. Sprinkle with the topping mixture and bake for about 45 minutes or until a testing skewer comes out clean when inserted into the centre of the pudding. Serve hot with custard or ice cream, if desired.
 

Read more on: bake  |  fruit
 

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