Apricot & Peach Pudding Delight



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




  • Mixed it all in, gently and set aside


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


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


  • 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


  • 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


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

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