APRICOT AND ALMOND PUDDING

Yields6 Servings
 1 tin apricot halves
 100 g almond biscuits
 20 g flaked almonds
 4 medium eggs
 60 g caster sugar
 75 g plain flour
 575 ml milk
 ½ tsp almond extract
 2 tbsp almond liqueur
1

Preheat the oven to 190C/Gas5; place a baking sheet in the oven on a high shelf

2

Drain the apricots well and pat them dry on kitchen paper; arrange at the bottom of a baking dish measuring about 20cm x 30cm; roughly crush the biscuits and scatter ¾ on top

3

Whisk the eggs and sugar together until pale and frothy and doubled in size

4

Sift the flour and a pinch of salt and add to the eggs; continue to whisk until smooth; add the milk, almond extract and almond liqueur and whisk for a further minute

5

Pour the batter over the apricots and biscuits and scatter the flaked almonds and the rest of the crushed biscuits on the surface

6

Place the dish on the baking sheet and cook in the preheated oven for 30-35 minutes until the batter is golden, puffed up and firm to the touch

7

Allow to cool for about 20 minutes and serve with a sprinkling of icing sugar and crème fraiche

Shopping cart

0

No products in the cart.