Prune and Apricot Pudding

Prune and Apricot Pudding

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This recipe for Apricot Pudding is a dessert that can be served at breakfast or dinner. Apricots are sweet enough to enjoy on their own, but they are also great in puddings.
Servings: 4
Calories: 668
Prep Time 10 minutes
Cook Time 1 hour


  • 4 oz no- need-to-soak stoned dried prunes
  • 4 oz no-need- to-soak dried apricots
  • 4 tablespoons water
  • 2 oz chopped walnuts

for the sponge

  • 4 oz soft margarine
  • 4 oz soft brown sugar
  • 2 eggs lightly beaten
  • 4 oz self-raising wholemeal flour


  • 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.
  • Beat the margarine and sugar together until creamy. Gradually beat in the eggs, then fold in the flour.
  • 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.


Oven temperature 180°C, 350°F, gas 4
Calories: 668 kcal
Carbohydrates: 86 g
Protein: 11 g
Fat: 35g
Saturated Fat: 6 g
Trans Fat: 1 g
Cholesterol: 82 mg
Sodium: 312 mg
Potassium: 782 mg
Fiber: 8 g
Sugar: 54 g
Vitamin A: 2381 IU
Vitamin C: 1 mg
Calcium: 96 mg
Iron: 3 mg
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