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Castle Fruit Pudding

Healthycooking's picture
  Dried apricots 6 Ounce, soaked (175 Grams, Preferably Hunzas)
  Eating apples 2 , sliced
  Water 1⁄2 Pint (300 Milliliter)
  Porridge oats 4 Ounce (125 Grams)
  Wholemeal flour 4 Ounce (125 Grams)
  Raisins 2 Ounce (50 Grams)
  Almonds 2 Ounce, finely chopped (50 Grams)
  Sesame seeds 1 Ounce (25 Grams)
  Ground cinnamon 2 Teaspoon
  Vegetable margarine 3 Ounce (75 Grams)
  Concentrated apple juice 45 Milliliter (3 Tablespoon)
  Sesame seeds 2 Teaspoon (For Topping)

1. Put the apricots and apples into a medium pan and cover with the water. Bring to the boil, cover and simmer for 15-20 minutes until the apricots are soft. Add a little extra water during cooking if the fruit seems dry.
2. When cooked, remove the stones from the apricots, if using Hunzas. Mix well with a spoon to break them up slightly. Set aside to cool.
3. Mix the oats, flour, raisins, almonds, sesame seeds and cinnamon together in a large bowl. Melt the margarine in a small pan. Pour over the oats and flour mixture. Add the concentrated apple juice and mix well.
4. Press half the oat mixture into the base of a 7 inch (18cm) round loose-bottomed tin. Cover with the apricots and apples. Spoon over the rest of the oat mixture, pressing down well. Sprinkle with the additional sesame seeds.
5. Bake in a preheated oven at Gas Mark 4,350°F, 180°C for 35-40 minutes. Allow to stand in the tin for 5 minutes before serving. Serve hot or cold.

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