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  • Oct 25th 2013
  • 0 comment

Ingredients

  • 440g can pie apricot
  • 2 tablespoon caster sugar
  • 1 tsp ground cinnamon
  • 40g softened butter
  • ½ cup caster sugar, extra
  • 1 large egg
  • 2 tsp vanilla extract
  • 1 cup (150g) self-raising flour
  • 100ml milk
  • 2 tbs sour cream or Greek style yoghurt
  • icing sugar, for dusting

Method

  1. Preheat the oven to 180C (160C fan forced). Spread the apricots over the base of an oven proof 1–1.25L dish or divide between smaller individual dishes. Sprinkle apricot with sugar and cinnamon.
  2. Fit the food processor with the work bowl and multipurpose blade. Add the butter and extra sugar to the work bowl, then pulse for 1–2 minutes or until mixture is light and fluffy and the sugar has dissolved.
  3. Add the egg and vanilla and process on speed 1 for 15 seconds. Add remaining ingredients (flour, milk and sour cream) and process until smooth.
  4. Spread batter over the apricot, allowing some of the apricot halves to show through.
  5. Place your ovenproof baking dish in the centre shelf of the oven and bake apricot pudding for 30–35 minutes or until firm and lightly golden.
  6. Stand for 5 minutes before serving. Dust your apricot pudding with icing sugar and serve with ice cream, cream.or custard.

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