Microwave Apricot and Almond Pudding
INGREDIENTS
- 100g or 4oz self-raising flour
- 1x5ml or 1 tbsp. baking powder
- pinch ground cloves
- 2.5 ml or ½ tsp ground cinnamon
- pinch ground nutmeg
- 25 g or 1oz ground almonds
- 100g or 4oz margarine
- 100g or 4oz brown sugar
- 2 eggs
- 3 x 15
ml or 3tbsp milk
- 1 x 396g or 14oz can apricot halves
topping :
- 25g or 1oz flaked almonds, toasted
- 50 g or 2oz plain flour
- 25g or 1oz margarine
- 1x 15 ml or 1tbsp brown sugar
Microwave Apricot and Almond Pudding Method:
Put flour, baking powder, nutmeg, cinnamon, and cloves in a bowl Add the ground almonds, margarine, sugar, a whole egg plus one yolk, and the milk. Mix with a wooden spoon and beat until the mixture is well blended.
Whisk the remaining egg white until it is stiff and fold it carefully into the mixture Place the mixture into a round dish. Drain the apricots and arrange on top of the mixture, cut side downwards.
Topping: Put the plain flour
into a bowl, add the margarine, and rub it in. Stir in the sugar. Sprinkle the crumble mixture over the apricots and then sprinkle with toasted
flaked almonds. Cook on MEDIUM for
10-12 minutes.
Power MEDIUM
Serves 4 - 6
Cooking time 10-12 mins.
Dish 20 cm ( 8 ) round dish
Also Read: MicrowaveSussex Pond Pudding Recipe