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Apricot Shortcake Pudding |
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Ingredients:- 175g self-raising flour
- 50g castor sugar
- 85g butter or margarine, plus extra
- 1 egg, plus 1 egg yolk
- Filling:
- 50g ground almonds
- 50g castor sugar, plus 2 Tbsp
- Grated rind and juice of 1 orange
- 1 egg white
- 400g can apricot halves in natural juice
- Icing sugar for dusting
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Method:- Preheat oven to 190 deg.
- Grease a 20cm springform tin or pie plate with the extra butter or margarine.
- Place flour and sugar in a bowl and rub in the butter or margarine until mixture resembles fine breadcrumbs.
- Make a well in the centre and mix in the whole egg and the extra egg yolk to make a soft dough.
- Using lightly floured hands, press the dough into the base of the prepared tin or pie plate.
Filling:- Mix the almonds, 50g of the castor sugar, orange rind and the egg white together.
- Spread over the pastry base in the tin and then arrange the drained apricot halves (reserve the apricot juice) over the filling.
- Bake for 25-30 mins until lightly golden and firm.
- Place the orange juice and reserved apricot juice in a small saucepan with the remaining two tablespoons of castor sugar and boil rapidly until reduced by half.
- Brush over the cake, then dust with icing sugar.
- Serve at room temperature, or warm with remaining syrup and cream.
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