Apricot pudding

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Fruit

By Food24 November 03 2009
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Ingredients (11)

CRISPY TOPPING
500.00 ml puffed rice
45.00 ml sugar
2.00 ml ginger — ground
60.00 ml butter — soft
BATTER
60.00 ml butter — soft
140.00 g sugar
1.00 eggs
425.00 g apricots — tinned halves
210.00 g flour — cake
10.00 ml Baking powder
2.00 ml salt
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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.



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