Glazed Apricot Pudding Recipe

Glazed Apricot Pudding Recipes

Ingredients :

10ml corn syrup

411g apricot halves in fruit juice

150g self raising flour

75g fresh breadcrumbs

90g light muscovado sugar

5ml ground cinnamon

30ml sunflower oil

175ml skimmed milk

Method :

Preheat the 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.

Make sure 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.

Serves 4 - 6

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