Fresh Apricot Pudding

By: Chaitra

Created: 30/03/2026 14:14:42

Last modified: 30/03/2026 14:14:42

A light and fruity steamed dessert made with fresh apricots, suet, breadcrumbs, and a soft sponge base. This eggless version keeps the pudding moist and fluffy while allowing the natural sweetness of apricots to shine. Best served warm with apricot sauce or custard.

Preparation Time: 20 minutes Cooking Time: 2 hours Total Time: 2 hours 20 minutes Servings: 6 servings

Ingredients

1 oz butter (for greasing and topping)
8 oz fresh apricots, halved and deseeded
4 oz self-raising flour
4 oz fine white breadcrumbs
4 oz shredded suet (or vegetable suet)
2 tbsp granulated sugar
1/2 cup thick curd (yogurt) or applesauce (egg substitute)
Little milk to mix
2 tsp Demerara sugar
Pinch of salt

Method

Prepare the pudding basin
- Grease a 2-pint pudding basin well with butter.
- Arrange the halved apricots around the bottom and sides of the basin with the skin side facing the basin.
Prepare dry mixture
- In a bowl mix self-raising flour, breadcrumbs, and a pinch of salt.
- Add shredded suet and granulated sugar and combine well.
Prepare egg substitute mixture
- In another bowl mix curd (or applesauce) with a little milk.
- Add this to the flour mixture and stir until well blended.
- Add more milk if required to form a stiff dropping consistency.
Assemble the pudding
- Sprinkle Demerara sugar over the apricots in the basin.
- Add small pieces of butter.
- Spoon the pudding mixture into the basin and smooth the top.
Cover and steam
- Cover with buttered greaseproof paper and tie securely with string, leaving a little space for the pudding to rise.
- Place the basin in a steamer or large pot with simmering water and steam gently for about 2 hours.
Serve
- Carefully turn the pudding onto a serving dish without disturbing the apricots.
- Serve warm with apricot sauce, custard, or cream.