Prune and Apricot Pudding recipe
information
Preparation time 10 minutes,
Cooking time 1 hour,
Oven temperature 180°C, 350°F, gas 4,
Calories 550 per portion
ingredients
100 g (4 oz) no- need-to-soak stoned dried prunes
100 g (4 oz) no-need- to-soak dried apricots
4 tablespoons water
50 g (2 oz) chopped walnuts
100 g (4 oz) no-need- to-soak dried apricots
4 tablespoons water
50 g (2 oz) chopped walnuts
For the sponge
100 g (4 oz) soft margarine
100 g (4 oz) soft brown sugar
2 eggs, lightly beaten
100 g (4 oz) self-raising wholemeal flour
100 g (4 oz) soft brown sugar
2 eggs, lightly beaten
100 g (4 oz) self-raising wholemeal flour
method
1. Arrange the prunes and apricots in the base of a 1.15-litre/ 2- pint ovenproof dish. Sprinkle over the water and add the walnuts.
2. Beat the margarine and sugar together until creamy. Gradually beat in the eggs, then fold in the flour.
3. The mixture should be a soft dropping consistency. Cover the fruit with the sponge mixture and bake for about an hour in a moderate oven. Serve hot with custard.
2. Beat the margarine and sugar together until creamy. Gradually beat in the eggs, then fold in the flour.
3. The mixture should be a soft dropping consistency. Cover the fruit with the sponge mixture and bake for about an hour in a moderate oven. Serve hot with custard.
serving amount
serves 4
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