Apricot Sponge Pudding
- 3 tins of Roxdale apricots
Strain, reduce the syrup by half and then add the fruit and simmer gently on a low heat for 10 -to 15 minutes to soften the fruit. Spoon into flat oven-proof pudding dish.
- 125g butter
- 125g sugar
- 1 egg
- 125g flour
- 2 tsp baking powder
Cream butter and sugar, add egg and beat well.
Add sifted flour and baking powder. Combine gently.
Pour over still warm fruit.
Bake for approximately 45 minutes at 180°C.
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