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FRESH APRICOT PUDDING RECIPE

• Well butter a 2-pinch pudding basin ; line bottom and sides with stoned and halved apricots placing skin sides next to basin.
• Mix flour and breadcrumbs, adding pinch salt, then add suet and sugar and mix thoroughly.
• Stir in the beaten eggs with a little milk, and stir well until eggs are evenly blended. Add a little more milk to make a stiffly dropping consistency.
• Sprinkle Demerara sugar over the apricots in the basin, add butter in pieces, then put in the pudding mixture, smoothing the top.
• Cover with buttered paper, tied on tightly, but loosely fitting to allow pudding to rise. Simmer gently for 2 hours.
• Turn out carefully, to disturb apricots as little as possible and serve with Apricot Sauce.

• Chop apricots into quarters; crack stones and remove kernels.
• Cook apricots and stones in the water and sugar for 10 minutes or until soft.
• Add the jam.
• Blend cornflour to a smooth paste with a tblsp spoon of water, add to boiling apricot mixture.
• Stir until boiling again and mixture clears and thickens slightly.
• Pour into a sauce boat to serve.