FRESH APRICOT PUDDING RECIPE

Ingredients:



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


How to make fresh apricot pudding:

* Well butter a 2-pinch pudding basin ; line bottom and sides with stoned and halved apricots placing skin sides next to basin.
* Mix flour and breadcrumbs, adding pinch salt, then add suet and sugar and mix thoroughly.
* 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.
* Sprinkle Demerara sugar over the apricots in the basin, add butter in pieces, then put in the pudding mixture, smoothing the top.
* Cover with buttered paper, tied on tightly, but loosely fitting to allow pudding to rise. Simmer gently for 2 hours.
* Turn out carefully, to disturb apricots as little as possible and serve with Apricot Sauce.


APRICOT SAUCE

8 fresh apricots
1/2 pint water
3 tsp Dmerara sugar
1 tblsp apricot jam
2 tsp cornflour

How to make apricot sauce:

* Chop apricots into quarters; crack stones and remove kernels.
* Cook apricots and stones in the water and sugar for 10 minutes or until soft.
* Add the jam.
* Blend cornflour to a smooth paste with a tblsp spoon of water, add to boiling apricot mixture.
* Stir until boiling again and mixture clears and thickens slightly.
* Pour into a sauce boat to serve.