Glazed Apricot Sponge
|Golden syrup||10 Milliliter (2 Tablespoon)|
|Canned apricot halves in juice||14 1⁄2 Ounce (1 Can, 411 Gram)|
|Self-raising flour||5 Ounce (150 Gram /1 1/4 Cup)|
|Fresh breadcrumbs||3 Ounce (75 Gram /1 1/2 Cup)|
|Light muscovado sugar||3 1⁄2 Ounce (90 Gram /2/3 Cup)|
|Ground cinnamon||5 Milliliter (1 Teaspoon)|
|Sunflower oil||30 Milliliter (2 Tablespoon)|
|Skimmed milk||6 Fluid Ounce (175 Milliliter /3/4 Cup)|
1. Preheat the oven to 180°C/350°F/ Gas 4. Lightly oil a 900 ml / 1 1/2 pint / 3 3/4 cup pudding basin. Spoon in the syrup.
2. Drain the apricots and reserve the juice. Arrange about 8 halves in the basin. Puree the rest of the apricots with the juice and set aside.
3. Mix the flour, breadcrumbs, sugar and cinnamon then beat in the oil and milk. Spoon into the basin and bake for 50-55 minutes, or until firm and golden. Turn out and serve with the pureed fruit as a sauce.