fat for greasing
3 oz (75 g) 6 tbsp butter or margarine
1/3 cup (75 g) 3oz castor sugar
2 eggs, beaten
3/4 cup (75 g) 3 oz plain flour (All purpose)
2 tbsp (30 ml) grated orange rind
1/2 level tsp (2.5 ml) baking powder
6 canned apricot halves, chopped
1/4 cup (25 g) 1 oz ground almonds
1 slice of orange, halved, to decorate
3 oz (75 g) 6 tbsp butter or margarine
1/3 cup (75 g) 3oz castor sugar
2 eggs, beaten
3/4 cup (75 g) 3 oz plain flour (All purpose)
2 tbsp (30 ml) grated orange rind
1/2 level tsp (2.5 ml) baking powder
6 canned apricot halves, chopped
1/4 cup (25 g) 1 oz ground almonds
1 slice of orange, halved, to decorate
method
1. Grease a 750 ml (1 1/4 pint) pudding basin.
2. Prepare a steamer or half fill a large saucepan with water and bring to the boil.
3. Cream the butter or margarine with the sugar in a mixing bowl until light and fluffy.
4. Beat in the eggs gradually, adding a little of the flour if the mixture begins to curdle. Add the orange rind.
5. Sift the flour and baking powder together and fold lightly into the creamed mixture with the chopped apricots and ground almonds.
6. Spoon the mixture into the prepared basin, cover with greased greaseproof paper or foil and secure with string.
7. Put the pudding in the perforated part of the steamer, or stand it on an old saucer or plate in the saucepan of boiling water. The water should come halfway up the sides of the basin.
8. Cover the pan tightly and steam the pudding for 1 1/4 - 1 1/2 hours.
9. Leave for 5 minutes at room temperature to firm up. Turn the pudding out on to a serving plate, decorate with the orange slice and serve with Apricot Sauce.
2. Prepare a steamer or half fill a large saucepan with water and bring to the boil.
3. Cream the butter or margarine with the sugar in a mixing bowl until light and fluffy.
4. Beat in the eggs gradually, adding a little of the flour if the mixture begins to curdle. Add the orange rind.
5. Sift the flour and baking powder together and fold lightly into the creamed mixture with the chopped apricots and ground almonds.
6. Spoon the mixture into the prepared basin, cover with greased greaseproof paper or foil and secure with string.
7. Put the pudding in the perforated part of the steamer, or stand it on an old saucer or plate in the saucepan of boiling water. The water should come halfway up the sides of the basin.
8. Cover the pan tightly and steam the pudding for 1 1/4 - 1 1/2 hours.
9. Leave for 5 minutes at room temperature to firm up. Turn the pudding out on to a serving plate, decorate with the orange slice and serve with Apricot Sauce.
serving amount
serves 6
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