Tallulah’s Kitchen… Apricot and Almond Sponge Pudding
Hello and welcome to October’s edition of The Listing.
This month, as the nights draw in and the clocks go back, I thought a tasty fruit pudding would be a way of lifting the spirits before we are fully submerged into the Winter months. This is delicious served hot from the oven with lashings of custard, and then perhaps a snooze in front of the fire?
Apricot and Almond sponge pudding
I used a 15 x 22cms baking dish and had 6 generous sized portions.
6 Apricots halved and stones removed
50g Soft Brown Sugar
100g Butter
100g Ground Almonds
2 Eggs
100g Castor Sugar
50g Self Raising Flour
50g Flaked Almonds
- Pop the fan oven on at 160°C, lightly grease your baking dish, and let’s get started.
- Layer your apricots cut side up on the base of your dish and sprinkle with the soft brown sugar.
- Set to the side while you make the sponge. Cream together the butter and the caster sugar until they become light in colour and fluffy in texture.
- Little by little beat in the eggs, take care to go slow here to avoid the mixture splitting. Then stir in the flour and the ground almonds.
- When all ingredients are throughly mixed pour the sponge mixture over the top of the almonds. Smooth off the top and then sprinkle on the flaked almonds.
- Pop in the oven for approximately 25 minutes until risen and golden brown on top.
- Leave to settle for 5 minutes and then serve with lashings of hot custard, dollops of whipped cream or a scoop of ice cream – whatever is your thing!
Until next time…
Tallulah Le Fey
