Apricot Puddings with Caramel Sauce
Another variation to Sticky Toffee Pudding
- 220g dried apricots, snipped with a pair of scissors
- 1.5tsp bicarbonate of soda
- 400ml boiling water
- 100g butter, softened
- 225g golden caster sugar
- 3 eggs, lightly beaten
- 225g SR flour
- 4tabsp ground almonds
- 1tsp vanilla extract
- 1tsp grated lemon zest
- Caramel Sauce
- 150g butter,cubed
- 150g light brown sugar
- 250ml cream
Pre-heat oven to 160-180c. Grease 8 individual metal pudding dishes.
Place apricots into a bowl, add the bi-carb and pour over the 400ml boiling water. Stir and set aside.
Beat the butter and sugar until pale, add the beaten eggs a bit at a time, beating well after each addition.
Sift in the flour, the ground almonds and add the apricots with their juices, then the vanilla and the zest. Mix well. Warning this is quite a wet mixture. Pour into the prepared tins and bake for 20-25mins. Carefully renove the puddings from the tins, they WILL be HOT. Whilst they are cooking place all the sauce ingredients into a saucepan and bring to the boil, simmer for 5mins and serve with the puddings.
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Please note: this recipe has been submitted by a user of this website and is not one of Delia's. We cannot, therefore, take any responsibility if the recipe contains errors, does not work or is not as you expect it to be, although, as our users are keen cooks, we are confident it will be a great dish. Delia tests each of her recipes three times, which is why you can always be sure of success.