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
- Butter a 2-pint pudding basin well; line the bottom and sides with halved apricots, skin side facing the basin.
- Mix flour and breadcrumbs with a pinch of salt, then add suet and sugar and combine thoroughly.
- 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.
- Sprinkle Demerara sugar over the apricots in the basin, add butter in pieces, then pour in the pudding mixture and smooth the top.
- Cover with buttered paper, tied tightly but loosely enough to allow the pudding to rise. Simmer gently for 2 hours.
- Turn out carefully without disturbing the apricots and serve with apricot sauce.