2/3 cup (75 g) 3 oz dried apricots, soaked overnight
4 oz (100 g) golden syrup (substitute light corn syrup)
1 1/4 cup (75 g) fresh white breadcrumbs
finely grated rind and juice of 1 medium orange
1 1/3 cup (5 1/2 oz) 150 g self raising (self rising) flour
3 oz (75 g) shredded suet
1. Drain and roughly chop the apricots. Combine with the syrup, 25 g (1 oz) of the breadcrumbs and the orange rind.
2. Mix the remaining breadcrumbs with the flour and suet.
3. Bind to a soft dough with the strained orange juice and a little milk.
4. Grease an 18-cm (7-inch) heatproof jelly mould or a 1-litre (1 1/2-pint) pudding basin and spoon a good covering of apricot mixture into the base.
5. Divide the pastry into three pieces.
6. Roll out each piece to a round, graduating in size.
7. Place the smallest round over the apricot mixture in the base.
8. Repeat the layering and finish with the largest round of pastry. Cover with greased greaseproof paper and encase loosely in foil.
9. Tie string around and steam for about 2 1/2 hours.
10. Turn out on to a warmed plate and serve with heated golden syrup and pouring cream.
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