The recipe below is how it is in the book however I made it using 2/3s of the recipe and I forgot to buy whole hazelnuts to go in apricots. Apart from that it's the same.
Serves 6 - 8
You will need;
- 225g/8oz unsalted butter, plus extra for greasing
- 55g/2oz soft light brown sugar
- 14-16 hazelnuts
- 600g/1lb 5oz apricot halves, drained
- 175g/6oz demerara sugar
- 3 eggs, beaten
- 175g/6oz self-raising flour
- 55/2oz ground hazelnuts
- 2 tbsp milk
- Custard or thick cream, to serve
Preheat the oven to 180C/350F/Gas Mark 4. Grease a 25-cm/10inch round cake tin and base-line with non-stick baking paper.
Cream 55g/2oz of the butter and the soft light brown sugar together in a bowl until pale and fluffy. Spread over he base of the prepared tin. Put a hazelnut in each apricot half and invert onto the base. The apricots should cover the whole surface.
Cream the remaining butter and the demerara sugar in a bowl until pale and fluffy. And the eggs, a little at a time, beating well after each addition. Sift the flour, then gently fold into the mixture with the hazelnuts and milk using a metal spoons or spatula. Spread the mixture over the apricots.
Bake in the centre of he pre-heated over for 45 minutes, or until golden brown and well risen. Run a knife round the edge of the pudding and invert onto a warmed plate. Serve warm with custard or cream.
It came out the pan perfectly except some of the apricots slid out of place but I just popped them back in. I served it with custard and it tasted lovely. I think it's definately one I will be trying again =)
|Maybe a bit too much custard for me to be a culinary photographer =)|