Sticky pumpkin and apricot pudding – Food & Home Magazine
Sticky, sweet, and sumptuous pumpkin and apricot pudding perfect for warming up the family this winter. Made with just a few simple ingredients and easy to prepare. Serves 8.
Ingredients
- <h3>BATTER</h3>
- 150g butter
- 125g castor sugar
- 2 large eggs, lightly beaten
- 200g pumpkin, cooked, mashed and well drained
- zest and juice of 1 orange
- 180g (1½ cups) self-raising flour
- 5ml (1 tsp) baking powder
- 10ml (2 tsp) ground cinnamon
- 3ml ground mixed spice
- pinch of salt
- 1 x 410g tin whole apricots, drained and chopped (reserve some for top)
- <h3>TOFFEE SAUCE</h3>
- 80g butter
- 60g light brown sugar
- 30ml (2 tbsp) dark muscovado sugar
- 80ml (1/3 cup) fresh cream
- <h3>TOPPING</h3>
- 30ml (2 tbsp) apricot jam
- 1 x 110g tin granadilla pulp
- fresh cream, whipped, to serve
- ground cinnamon, to serve
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