Warm and light Apricot Bake recipe; a comforting winter pud.
2 x 410 g can Rhodes Apricot Halves, drained
65 ml (¼ C) butter, cut into blocks
15 ml (1 T) ground cinnamon
2.5 ml (½ t) ground nutmeg
250 ml (1 C) self-raising flour
190 ml (¾ C) butter, melted
190 ml (¾ C) sugar
10 ml (2 t) vanilla essence
To serve: whipped cream or ice cream
In a medium bowl, toss the Rhodes Apricot Halves with the cinnamon and nutmeg.
To make the batter, sift the flour into a bowl. Mix together the 190 ml (¾ C) butter, sugar, eggs, and vanilla.
Stir the butter mix into the flour until well combined, but do not over mix.
Spread half of the batter over the bottom of pan that has been sprayed with non-stick spray.
Evenly place the apricot mixture over the batter. Dot the blocks of cubed butter on top of the apricots. Spread the rest of the batter over the top.
Bake in an oven that has been preheated for 45-50 minutes, or until the pudding is lightly golden. Serve warm with whipped cream or ice cream.
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Recipe provided by Rhodes. For more recipe suggestions visit: www.rhodesquality.com .