History Cookbook: Apricot Upside-Down Pudding
Apricot Upside-Down Pudding
Put the flour to the bowl and add the baking powder.
Add the suet.
Add the sugar.
Add a pinch of salt.
Add the cinnamon.
Grease the basin and arrange some of the apricots in the bottom.
Chop the rest of the apricots and add them to the dry ingredients.
Add the milk.
Mix well with a whisk until smooth.
Pour the batter slowly into the greased basin.
Put water into the bottom of the steamer.
Put the top back on the steamer, bring the water to the boil. Once the water is hot, the covered basin will be set in the top to steam.
Cover the pudding basin with greased paper. Make a tuck to give the pudding room to expand. Tie with string.
Trim extra paper off from about 2cm below the string. Put the pudding in the steamer for 2 hours.
Remove the greased paper and string.
Invert the basin onto a plate, to turn the pudding out.
Lift the pudding basin off the pudding.
The pudding is now ready to be served.
It can be tricky to use the steamer. Oven gloves should be used when handling the hot basin. Steam can escape from the sides of the steamer when putting in or taking out the basin, care should be taken.
Make sure the water in the bottom of the steamer is kept topped up so it does not boil dry.
Preparation Time: 10-15 minutes preparation, need to soak apricots overnight in advance.
Cooking Time: 2 hours in steamer.
Number of servings: 4-6 servings
Serving suggestions: Serve with custard.
This recipe would have been a treat in the War period and for a while after the war, when food rationing was still in place. The recipe was submitted by Fergus Henderson, Chef at the Robinson Centre, Wyboston Lakes
- 75g (3oz) dried apricots
- 75g (3oz) suet
- 225g (8oz) flour
- pinch of salt
- 5ml (1tsp) baking powder
- 75g (3oz) sugar
- 2.5ml (½ tsp) cinnamon
- little milk for mixing
- Weighing scales
- Chopping board
- Mixing bowl
- Wooden spoon
- Greaseproof paper
- Pudding basin
- Cooling rack
- Soak the apricots overnight if possible
- Chop the suet finely (or use ready prepared suet) and mix with the flour, salt, baking powder, sugar and cinnamon
- Grease a pudding basin and decorate the bottom with 6-8 apricots
- Chop the remaining fruit and add to the flour mixture
- Add milk and mix until smooth
- Place the mixture on top of the apricots
- Cover the basin with greased paper and steam for 2 hours
- Turn out onto a cooling rack/plate
Apricot Upside-Down Pudding - print view
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|Name: Layla||1st October 2016|
|WHAT IS THE NUTRITIONAL VALUE OF THIS CAKE / PUDDING? |
i did'nt really like it
|Name: CARLA||30th September 2016|
|Is it nice im gonna make it|
|Name: Alpdkof||14th September 2016|
|is it nice? gonna make it|
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