Enter your contact text

CAROL’S APRICOT PUDDING

Posted on by Posted in Nageregte - Warm / Desserts - Warm
image_pdfimage_print

appelkoos poedingtested
CAROL’S APRICOT PUDDING
Heat over to 180 degrees C.
180 g butter
160 g castor sugar
4 eggs
1/2 tsp vanilla
225 g flour
pinch of salt
1 tsp baking powder
Using an electric mixer cream the butter and castor sugar, until light and fluffy.
Add eggs one at a time – beating well after each addition, stirr in vanilla .
Sift the flour, pinch salt, and baking powder  until well combined.
Spoon batter into cake pan.
CUT APRICOTS INTO TWO HALFS AND POSITION IT IN THE DOUGH.
I ADDED BROWN MOIST SUGAR TO THE APRICOTS AND A SPOON OF PEACH SCHAPPS. BAKE FOR 25-30 MINUTES. WHEN IT CAME OUT OF THE OVEN I SPRINKLED CASTOR SUGAR OVER IT TO MAKE IT LOOK FANCY.
SERVE WITH ICECREAM, CREAM OR CUSTARD!

Note:  EK HET DUBBEL DIE RESEP GEBRUIK!

Recipe and photo:  Carol Visser

Leave a comment

 

Please log in to vote

You need to log in to vote. If you already had an account, you may log in here

Alternatively, if you do not have an account yet you can create one here.

Disclaimer | We do not claim that these recipes or photos are proprietary to us. We have just found these on the web