Dessert Recipes - Apricot Pudding Recipe

Ingredients

• 225 g/8 oz/1 cup butter or margarine, softened, plus extra for greasing

• 225 g/8 oz/1 cup light brown sugar

• 3 eggs, beaten

• 2.5 ml/1/2 tsp almond essence (extract)

• 100 g/4 oz/1 cup ground almonds

• 225 g/8 oz/2 cups self-raising flour

• 2.5 ml/1/2 tsp baking powder

• 100 g/4 oz/2/3 cup ready-to-eat dried apricots, chopped

• 30 ml/2 tbsp flaked (slivered) almonds

• 15 ml/1 tbsp demerara sugar

• Classic Custard Sauce, to serve

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Method:

1. Beat together the butter and sugar until light and fluffy. Beat in half the egg and the almond essence, then the ground almonds, then the remaining egg.

2. Sift the flour and baking powder over the surface and scatter the apricots over.

3. Fold in with a metal spoon. Then into a greased and lined 18 cm/7 in square cake tin (pan). Sprinkle with the demerara sugar and the flaked almonds.

4. Bake in a preheated oven at 150°C/300°F/gas mark 2 for about 2 hours or until the centre springs back when lightly pressed and the cake is shrinking from the sides of the tin.

5. Then out, remove the paper and serve warm with Classic Custard Sauce.