Apricot Pudding


In this recipe you can use pie apricot or pie apple. It is delicious with hot vanilla custard poured over it. It is also yummy served cold as a slice. It is very moist and more-ish. A real family favourite.

Apricot Pudding recipe














Preparation time: 20 minutes
Cooking time: 45 minutes
Quantity: Serves 8

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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


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. Fold in the flours..

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.

Bake for about 35 - 45 minutes at 180 degrees Celsius. Stand for 10 minutes before serving.

Serves 8.



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


Food Facts:

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.



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