Apricot & Peach Pudding Delight

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Ingredients:

The Filling:

  • Ripe fruit: either peaches, apricots or both, halved or quartered
  • ½ cup / 120g brown sugar { reduced amount by half, so can be doubled }
  • 1 tsp cinnamon
  • ½ tsp mixed spice
  • ¼ tsp nutmeg

The batter:

  • ½ cup / 115g melted butter
  • 1 cup (= 170g on my digi scales) self raising flour
  • ½ cup / 120g sugar {reduced by half again}
  • 1 tsp baking powder
  • 1 tsp ground vanilla powder
  • 1 pinch of salt
  • ²/³ cup / 160ml milk, at room temperature
  • 1 egg, at room temperature

Preparation:

Filling:

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  • Mixed it all in, gently and set aside

Batter:

  • Pour the butter in your chosen tin, mine was rectangular 7 x 10″ // 18 x 25cm

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  • Mix together flour, sugar, baking powder, vanilla and salt
  • Stir in the milk and egg

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  • Pour gently and evenly over the melted butter , NO mixing
  • Strain slightly the fruit filling (keep the juices for later) and spread over the batter, NO mixing

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  • Bake in a preheated oven at 350°F/180°C/160°fan/ Gas 4 for 35-45mn, until batter comes to the top and golden brown

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  • Leave to cool slightlyand serve warm: on its own, with a sprinkle of the fruit juices, cream or ice cream
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My Apple tart

This is my boys favourite tart: it just goes in one sitting AND it’s very easy to make….

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Ingredients:

Sweet Shortcrust Pastry:

  • 250g flour
  • 160g cold butter, diced
  • 50ml milk, at room temperature
  • 3g salt
  • 15g vanilla sugar
  • 1 egg yolk

The Filling:

  • Apples, thinly sliced
  • Lemon juice
  • Cinnamon
  • Jam, any

Preparation:

Pastry:

As posted in:

https://farandoleofcakes.com/2015/06/09/american-cherry-pie/

from:

https://farandoleofcakes.com/2017/06/06/my-go-to-pastry-book/

Remember, it needs to rest at least an hour in the fridge, during which time you can prepare the apples…

Filling:

  • Start by pealing the apples, it takes me 3 for a medium size tart tin, 9″/ 23cm, and halve
  • Core each half with a melon baller and slice thinly. Place in a bowl, sprinkle some lemon juice to prevent the apples from browning and some cinnamon powder, to taste

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  • Cover and leave aside the pastry is ready, after blind baking
  • Brush some jam at the bottom of the pastry: use any you like, raspberry is colourful, apricot… today I’m using mango and start arranging your slices

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  • Make a glaze with some more jam, a little cold water and a tsp of vanilla extract

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  • Brush all over the fruit and side of the pastry

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  • Bake in the warm oven at 180°C/160°fan/ Gas 4 for 30mn. Leave to cool slightly and brush some more glaze on the fruit

Enjoy warm or cold, with custard, ice cream or as is!