Fresh Apricot Pudding

A light and fruity steamed dessert made with fresh apricots, suet, and breadcrumbs, served best with apricot sauce.

Ingredients

  • 1 oz butter
  • 8 oz fresh apricots
  • 4 oz self-raising flour
  • 4 oz fine white breadcrumbs
  • 4 oz shredded suet
  • 2 tbsp granulated sugar
  • 2 eggs
  • Little milk to mix
  • 2 tsp Demerara sugar

Method

  1. Butter a 2-pint pudding basin well; line the bottom and sides with halved apricots, skin side facing the basin.
  2. Mix flour and breadcrumbs with a pinch of salt, then add suet and sugar and combine thoroughly.
  3. Stir in the beaten eggs with a little milk, mixing well until evenly blended. Add more milk if needed to form a stiff dropping consistency.
  4. Sprinkle Demerara sugar over the apricots in the basin, add butter in pieces, then pour in the pudding mixture and smooth the top.
  5. Cover with buttered paper, tied tightly but loosely enough to allow the pudding to rise. Simmer gently for 2 hours.
  6. Turn out carefully without disturbing the apricots and serve with apricot sauce.