Fresh Apricot Pudding

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

cooking time:

  1. Well butter a 2-pinch pudding basin ; line bottom and sides with stoned and halved apricots placing skin sides next to basin.
  2. Mix flour and breadcrumbs, adding pinch salt, then add suet and sugar and mix thoroughly.
  3. Stir in the beaten eggs with a little milk, and stir well until eggs are evenly blended. Add a little more milk to make a stiffly dropping consistency.
  4. Sprinkle Demerara sugar over the apricots in the basin, add butter in pieces, then put in the pudding mixture, smoothing the top.
  5. Cover with buttered paper, tied on tightly, but loosely fitting to allow pudding to rise. Simmer gently for 2 hours.
  6. Turn out carefully, to disturb apricots as little as possible and serve with Apricot Sauce.