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Prune and Apricot Pudding

Preparation time 10 minutes,
Cooking time 1 hour,
Oven temperature 180°C, 350°F, gas 4,
Calories 550 per portion

ingredients

serves 4
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

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

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.

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