Baked Apricot Pudding
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Ingredients
- Tinned apricots500 g
- Water150 ml
- Soft brown sugar125 g
- Margarine90 g
- Flour185 g
- Baking powder7.5 ml
- Eggs2
- Milk, to mixas needed
Method
- Drain the apricots, reserving the syrup.
- Place the fruit in a well-greased dish.
- Cream the margarine and sugar.
- Add the eggs one at a time, mixing well.
- Fold in the sieved flour and baking powder, with enough milk to make a soft dropping consistency.
- Spread the batter over the fruit.
- Bake at 180 °C for 45 minutes.
- Pour the reserved apricot syrup over the pudding once removed from the oven.
Notes
The syrup can be thickened with 90 g sugar if wanted.