Apricot Sponge Pudding

9:31 pm on 2 July 2007

Fruit

Ingredients

  • 3 tins of Roxdale apricots

Method

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.

Sponge

Ingredients 

  • 125g butter
  • 125g sugar
  • 1 egg
  • 125g flour
  • 2 tsp baking powder

Method

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. 

Serve hot.

Match with

Viognier

Moreton Estate White Label 2006
d'Arenberg The Last Ditch 2006

White Cabernet

Taylors Promised Land White Cabernet 2006  

From Nine To Noon

Find a Recipe

or browse by title