This apricot and ginger pudding is moist and delicious, hot or cold, and you can change the fruit depending on the season. Pears, plums or apples will make a tasty pudding. Find stem ginger in jars at your local supermarket.
Ingredients
| 180 g | Caster sugar |
| 6 | Apricots, use up to 8, halved and stones removed (Main) |
| 3 pieces | Stem ginger, sliced |
| 60 g | Butter |
| 40 g | Muscavado sugar |
| 1 Tbsp | Fresh ginger, grated |
| 1 tsp | Cinnamon |
| ¼ cup | Milk |
| 1 | Egg |
| ½ tsp | Baking soda, dissolved in a quarter cup of warm water |
| 1 cup | Plain flour |
| 1 sprinkle | Icing sugar |
| 1 bowl | Cream, lightly whipped, to serve |
Directions
- Preheat oven to 180C. Lightly grease a 22cm ovenproof pudding dish.
- Place caster sugar in a heavy based pan and melt slowly until caramelised and golden. Pour into the base of your baking dish.
- Place apricots on top of the caramel and dot over the stem ginger.
- Melt butter, sugar, ginger and cinnamon, in a saucepan and allow to cool.
- Whisk milk and egg together. Add baking soda dissolved in water. Pour mixture into butter, then fold through flour. Pour on top of apricots. Bake for 50 minutes or until just set. Remove and serve warm with a dusting of icing sugar and dollop of whipped cream.