Apricot sponge pudding

INGREDIENTS 600g (1.5 lbs) fresh ripe apricots 1/2 tsp cinnamon 200g (6oz) caster sugar 125g (4oz) self-raising flour 125g (4oz) unsalted butter 2 eggs 1 tbsp warm water METHOD BUTTER a 1 litre ovenproof dish and pre-heat the oven to Gas Mark 4, 175 deg C

INGREDIENTS

600g (1.5 lbs) fresh ripe apricots

1/2 tsp cinnamon

200g (6oz) caster sugar


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125g (4oz) self-raising flour

125g (4oz) unsalted butter

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2 eggs

1 tbsp warm water

METHOD

BUTTER a 1 litre ovenproof dish and pre-heat the oven to Gas Mark 4, 175 deg C, 350 deg F. Cut the apricots in half and remove the stones.

Poach very gently in a saucepan with a little water, 50g (2oz) of the caster sugar and the cinnamon, for 5 min or until they are just softening.

Remove the apricots from the pan and put in the buttered dish.

Cream together the butter and the rest of the caster sugar until light. Beat the eggs and add gradually to the creamed mixture, beating well. Sieve the flour and fold into the mixture lightly.

Stir in the warm water to make a soft consistency and pour over the apricots.

Bake in the oven for about 45min or until the sponge is risen and golden brown. Plenty for four people.

JUDY BROADWAY

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