Steamed apricot puddings

  • 10 mins preparation
  • 25 mins cooking
  • Serves 4
  • Print


Steamed apricot puddings
  • 60 gram butter
  • 1/4 cup (55g) caster sugar
  • 1 egg
  • grated rind of 1 lemon
  • 1 cup (150g) self-raising flour, sifted
  • 3/4 cup (75g) roughly chopped dried apricots
  • 1/3 cup (80ml) milk
  • cooking oil spray
  • 1/3 cup (80ml) golden syrup
  • light cream or vanilla
  • ice-cream (optional), to serve


Steamed apricot puddings
  • 1
    Using an electric mixer, cream butter until pale. Gradually beat in sugar until light and fluffy. Add egg and lemon rind, and beat until well combined. Fold in flour with 1/2 cup of dried apricots and milk.
  • 2
    Spray 6 x 1/2 cup dariole moulds with oil. Line base of each mould with a small disc of baking paper. Divide golden syrup and remaining dries apricots among moulds and top with pudding batter.
  • 3
    Cover each pudding with a square of greased baking paper, twisting comers to make a little cap. Sit puddings in a saucepan and pour in enough hot water to come halfway up sides of moulds. Cover and steam on medium for 25 minutes, until cooked when tested with a skewer. Invert onto serving plates and serve with light cream or ice-cream.


Substitute dates for apricots, and vanilla essence for lemon rind, if desired.

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