Apricot Layer Pudding
Ingredients
- 3 oz dried apricots soaked overnight
- 4 oz golden syrup substitute light corn syrup
- 1 1/4 cup fresh white breadcrumbs
- finely grated rind and juice of 1 medium orange
- 5 1/2 oz self raising self rising flour
- 3 oz shredded suet
- milk
Instructions
- Drain and roughly chop the apricots. Combine with the syrup, 25 g (1 oz) of the breadcrumbs and the orange rind.
- Mix the remaining breadcrumbs with the flour and suet.
- Bind to a soft dough with the strained orange juice and a little milk.
- 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.
- Divide the pastry into three pieces.
- Roll out each piece to a round, graduating in size.
- Place the smallest round over the apricot mixture in the base.
- Repeat the layering and finish with the largest round of pastry. Cover with greased greaseproof paper and encase loosely in foil.
- Tie string around and steam for about 2 1/2 hours.
- Turn out on to a warmed plate and serve with heated golden syrup and pouring cream.
Calories: 604 kcal
Carbohydrates: 90 g
Protein: 10 g
Fat: 23g
Saturated Fat: 12 g
Cholesterol: 14 mg
Sodium: 252 mg
Potassium: 386 mg
Fiber: 4 g
Sugar: 37 g
Vitamin A: 797 IU
Vitamin C: 8 mg
Calcium: 81 mg
Iron: 3 mg