This recipe is in categories World War 2, Desserts, Picnic,

Difficulty: 4
Comments:

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 foor rationing was still in place. The recipe was submitted by Furgus 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

1. Soak the apricots overnight if possible
   Chop the suet finely (or use ready prepared suet) and mix with the flour, salt, baking
2. powder, sugar and cinnamon
3. Grease a pudding basin and decorate the bottom with 6-8 apricots
4. Chop the remaining fruit and add to the flour mixture
5. Add milkand mix until smooth
6. Place the mixture on top of the apricots, cover the basin with greased paper and steam for 2 hours
7. Turn out onto a cooling rack/plate