| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Jude2 |
4 |
servings |
INGREDIENTS
| 1 |
c |
Chopped dried apricots |
| 1/2 |
c |
Orange juice |
| 100 |
g |
Butter |
| 3/4 |
c |
Sugar |
| 1 |
|
Egg |
| 1 1/4 |
c |
Flour |
| 2 |
ts |
Baking powder |
| 1/2 |
c |
Brown sugar |
| 1 |
tb |
Cornflour |
| 1 |
c |
Apricot and apple juice |
INSTRUCTIONS
PUDDING
SAUCE
Bring apricots and juice to the boil. Set aside while preparing rest of
ingredients. Melt butter in a saucepan large enough to mix all ingredients.
Add sugar and egg and mix well.
Mix in sifted flour with baking powder and apricot mixture.
Pour into a greased 6 cup capacity pudding basin.
Sprinkle over brown sugar and cornflour and pour hot juice over pudding
over the back of a spoon.
Cover with a layer of baking paper and foil and secure tightly, tying with
string. Place bowl in a saucepan of boiling water. Cover saucepan with a
lid and simmer for 2 hours.
Turn pudding on to a plate to serve. Serve hot.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
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