oil for greasing
100 g stale sponge cake
2 eggs
2 tbls (25 g) caster sugar (superfine granulated)
400 ml milk
1 tbsp brandy or sherry or a few drops vanilla essence
100 g stale sponge cake
2 eggs
2 tbls (25 g) caster sugar (superfine granulated)
400 ml milk
1 tbsp brandy or sherry or a few drops vanilla essence
for the decoration
1 X 425 g (15 oz) can apricot halves
sugar
glace cherries
sugar
glace cherries
method
1. Grease a 13 cm round cake tin and line the base with oiled greaseproof paper.
2. Crumble the sponge cake finely.
3. Mix together the eggs and most of the sugar and stir in the milk.
4. Add the flavouring, strain the custard mixture on to the crumbs, stir, and leave to stand for 10-15 minutes.
5. Sprinkle the base of the tin with the rest of the sugar.
6. Beat the crumb mixture until smooth, and pour it carefully into the tin.
7. Cover with greased foil or greaseproof paper.
8. Stand it in a shallow pan or tin containing enough warm water to come half way up the sides of the cake tin, and bake in a very cool oven at 140°- 150°C, Gas 1-2, for 75-80 minutes, or until firm in the centre.
9. Meanwhile, drain the apricot halves and boil the juice with sugar to taste until it is slightly reduced.
10. Leave the cooked pudding to stand for a few minutes, then carefully unmould on to a warmed dish.
11. Remove the paper, arrange the apricot halves on top of the pudding and decorate with glace cherries.
12. Serve with the apricot syrup sauce.
2. Crumble the sponge cake finely.
3. Mix together the eggs and most of the sugar and stir in the milk.
4. Add the flavouring, strain the custard mixture on to the crumbs, stir, and leave to stand for 10-15 minutes.
5. Sprinkle the base of the tin with the rest of the sugar.
6. Beat the crumb mixture until smooth, and pour it carefully into the tin.
7. Cover with greased foil or greaseproof paper.
8. Stand it in a shallow pan or tin containing enough warm water to come half way up the sides of the cake tin, and bake in a very cool oven at 140°- 150°C, Gas 1-2, for 75-80 minutes, or until firm in the centre.
9. Meanwhile, drain the apricot halves and boil the juice with sugar to taste until it is slightly reduced.
10. Leave the cooked pudding to stand for a few minutes, then carefully unmould on to a warmed dish.
11. Remove the paper, arrange the apricot halves on top of the pudding and decorate with glace cherries.
12. Serve with the apricot syrup sauce.
serving amount
serves 4
rate this recipe
9.5
out of 10
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