CAROL’S APRICOT PUDDING
Heat oven to 180°C.
180 g butter
160 g castor sugar
4 eggs
½ teaspoon vanilla
225 g flour
pinch of salt
1 teaspoon 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, stir in vanilla.
Sift the flour, pinch salt, and baking powder until well combined.
Spoon batter into cake pan.
Cut apricots into two halves and position it in the dough.
I added brown moist sugar to the apricots and a spoon of peach schnapps.
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 ice-cream, cream or custard!
Note: ek het dubbel die resep gebruik!
Recipe and photo: Carol Visser
