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Apricot Upside-Down Pudding
This recipe is in categories World War 2, Desserts, Picnic,
About this recipe:
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.
10-15 minutes preparation, need to soak apricots overnight in advance.
2 hours in steamer.
Number of servings:
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
Making and cooking it
- 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