oven to 350F, Gas 4. Lightly oil a 900ml pudding basin. Spoon in the
golden syrup. Drain the apricots and reserved the juice. Arrange about
eight halves in the basin. Purée the rest of the apricots with the juice
and set aside. Mix the flour, breadcrumbs, sugar, and cinnamon, then
beat in the oil and milk. Spoon into the basin and bake for 50-55
minutes, or until firm and golden. Turn out and serve with the pureed
fruit as a sauce.
that the pudding basin you use is ovenproof. If you don't have one, use
another deep ovenproof dish instead - a soufflé dish would be ideal.
Proper puddings are usually very high in saturated fat, but this one
uses the minimum of oil and no eggs at all.