Apricot Layer Pudding

Apricot Layer Pudding

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Servings: 4
Calories: 604


  • 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


  • 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
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