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.
Note
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