Baked apricot and coconut pudding

Recipe from: 7/16/1998 12:00:00 AM
Ingredients 17
Servings 8
Time

Ingredients

  • PUDDING
  • 500
    ml
    self-;raising flour
  • 5
    ml
    baking powder
  • 1
    ml
    salt
  • 190
    ml
    castor sugar
  • 65
    ml
    soft butter
  • 2
    eggs
  • 5
    ml
    vanilla essence
  • 100
    ml
    milk
  • 410
    g
    apricot halves in syrup
  • 45
    ml
    apricot jam
  • 190
    ml
    desiccated coconut
  • SAUCE
  • 125
    ml
    syrup (from the apricots)
  • 375
    ml
    water
  • 125
    ml
    castor sugar
  • 50
    ml
    butter
 

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.
 

Read more on: bake  |  fruit
 

You might also Like

NEXT ON FOOD24X
 
 

24.com publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
0 comments
Comments have been closed for this article.
 
 
 
 
 
 
There are new stories on the homepage. Click here to see them.