Apricot Pudding
 

In this recipe you can use pie apricot or pie apple. It is delicious with hot vanilla custard poured over it.

 

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To convert any of these ingredients into US measurements please use this Quantity Conversion Chart.

Ingredients:

185 gm (6 oz) butter or margarine
3/4 cup (185 gm/6 oz) caster sugar
2 eggs
1/2 cup self raising flour
1 cup plain flour
415 gm (13 oz) tin pie apricots
1/4 cup flaked almonds
1 tablespoon caster sugar extra

Method:

Heat oven to 180 degrees Celsius.

Beat butter and caster sugar until light.  Add the eggs, one at a time, beating well after each addition.  Carefully fold in the flours with a metal spoon. 

Place half the mixture in a greased and lined tin, measuring approximately 18 cm x 28 cm (7" x 11") .  Arrange the apricots over the top.  Carefully spread remaining mixture over the top of the apricots.  The mixture will not coat all the apricots.  The idea is to have some of the fruit still showing.

Sprinkle the almonds and extra sugar over the top and bake for about 45 minutes at 180 degrees Celsius.

Stand for 10 minutes before serving.

Serves 8.
 

Notes:

This dessert is excellent when served cold as a slice.  It packs well in a lunch box this way.

Food Facts:

Almonds date back to the Old Testament and they are part of the cherry, plum and peach family.  Almonds are a good source of vegetable protein and they are highly suitable for vegetarians and vegans.  They are considered to decrease coronary heart disease risk factors. They help lower the bad cholesterol, LDL. They have a high content of minerals, magnesium, potassium, phosphorous and calcium.

Apricots were first found growing wild in China.  They have been around for 4,000 years.  Apricots are rich in beta carotene, minerals and vitamin A plus they are a good source of fibre.