Nutritive Information
- Energy 364kcals/15306kj
- Fat 6.47g
- Saturated fat 0.89g
- Cholesterol 0.88mg
- Fibre 2.37g
Ingredients
- Golden syrup 10ml/2 tsp
- Apricot halves 411g/141/ 2oz can in fruit juice
- Self-raising flour 150g/ 5 oz/ 1 cup
- Fresh bresdcrumbs 75g/ 3 oz/ 1 cups
- Light muscovado sugar 90g/31/2 oz/ ? cup
- Ground cinnamon 5ml/1 tsp
- Sunflower oil 30ml/ 2 tbsp
- Skimmed milk 175 ml/ 6 fl oz/ cup
Instructions
- Preheat the oven to 180C/350F/ Gas 4. Lightly oil a 900 ml/1 pint/3 cup pudding basin. Spoon in the syrup.
- Drain the apricots and reserve the juice. Arrange about 8 halves in the basin. Puree the rest of the apricots with the juice and set aside.
- Mix the flour, breadcrumbs, sugar and cinnamon then beat in the oil and milk. Spoon into the basin and bake for 50-55 minutes, or until firm and golden. Turn out and serve with the pureed fruit as a sauce.
