Apricot and ginger pudding

Name: Apricot and ginger pudding
Yield: 6
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

for 6 people

Babiche Martens

Angela Casley

Food writer for Viva

VIEW PROFILE

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.