Apricot Sponge Pudding
Fruit
Ingredients
- 3 tins of Roxdale apricots
Method
Strain, reduce the syrup by half and then add the fruit and simmer gently on a low heat for 10 -to 15 minutes to soften the fruit. Spoon into flat oven-proof pudding dish.
Sponge
Ingredients
- 125g butter
- 125g sugar
- 1 egg
- 125g flour
- 2 tsp baking powder
Method
Cream butter and sugar, add egg and beat well.
Add sifted flour and baking powder. Combine gently.
Pour over still warm fruit.
Bake for approximately 45 minutes at 180°C.
Serve hot.
Match with
Viognier
Moreton Estate White Label 2006
d'Arenberg The Last Ditch 2006
White Cabernet
Taylors Promised Land White Cabernet 2006
