Warm and light apricot bake; a comforting winter pud.

Ingredients

• 65 ml (¼ C) butter, cut into blocks
• 15 ml (1 T) ground cinnamon
• 2.5 ml  (½ t) ground nutmeg
• 2 x 410 g can Rhodes Quality Apricot Halves, drained.

Batter

• 250 ml (1 C) self-raising flour
• 190 ml (¾ C) butter, melted
• 190 ml (¾ C) sugar
• 3 eggs
• 10 ml (2 t) vanilla essence

to serve: whipped cream or ice cream,In a medium bowl, toss the Rhodes Apricot Halves with the cinnamon and nutmeg.

Method

1. To make the batter, sift the flour into a bowl.
2. Mix together the 190 ml butter, sugar, eggs, and vanilla.
3. Stir the butter mix into the flour until well combined, but do not over mix.
4. Spread half of the batter over the bottom of pan that has been sprayed with non-stick spray.
5. Evenly place the apricot mixture over the batter.
6. Dot the blocks of cubed butter on top of the apricots.
7. Spread the rest of the batter over the top.
8. Bake in an oven that has been preheated for 45-50 minutes, or until the pudding is lightly golden.
9. Serve warm with whipped cream or ice cream