Name: Baked apricot and coconut pudding
Yield: 8 servings
Cuisine: Bake
Ingredients: 500.00 ml flour self-raising; 5.00 ml Baking powder; 1.00 ml salt; 190.00 ml castor sugar; 65.00 ml butter soft; 2.00 eggs; 5.00 ml vanilla essence; 100.00 ml milk; 410.00 g apricots tinnned halved in syrup; 45.00 ml jam apricot; 190.00 ml desiccated coconut; 125.00 ml syrup apricots; 375.00 ml water; 125.00 ml castor sugar; 50.00 ml butter

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Ingredients (15)

PUDDING

500.00 ml	flour — self-raising
5.00 ml	Baking powder
1.00 ml	salt
190.00 ml	castor sugar
65.00 ml	butter — soft
2.00	eggs
5.00 ml	vanilla — essence
100.00 ml	milk
410.00 g	apricots — tinnned halved in syrup
45.00 ml	jam — apricot
190.00 ml	desiccated coconut

SAUCE

125.00 ml	syrup — apricots
375.00 ml	water
125.00 ml	castor sugar
50.00 ml	butter

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Method:

Preheat the oven to 180 °C and lightly butter a large ovenproof dish.
Sift the self-raising flour, baking powder and salt together. Beat the sugar and butter until light and fluffy and beat in the eggs one by one. Add the vanilla essence to the milk and add to the egg mixture, alternating with the dry ingredients. Mix well.
Turn half the batter into the dish. Arrange the apricot halves on top and spoon a little apricot jam into the hollow of each apricot. Sprinkle the coconut on top and cover with the remaining batter. Spread the batter evenly using the back of a wet spoon. Bake for about 30 minutes until golden brown and done.
Meanwhile prepare the sauce by heating all the ingredients over low heat. Stir until all the sugar has melted, bring to the boil and simmer slowly for five minutes.
Pour the hot sauce over the pudding as soon as it comes out of the oven.