Castle Fruit Pudding
|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.