Lemon and Apricot Pudding

Preparation time: 20 minutes; Baking time: 45 minutes; Serves: 6

Ingredients:

• 75g (2.5 oz; ½ cup) all-purpose flour
• ½ teaspoon baking powder
• 125g (4.5 oz) soft dried apricots or canned apricots
• ¼ cup sultanas (golden raisins)
• 3 tablespoons port or sherry or other fortified wine
• 60g (2 oz, ½ stick) unsalted butter
• 125g (4.5oz, ½ cup) sugar
• Juice and rind (zest) of 1 lemon
• 2 large eggs, separated.
• 330ml ( 1⅓ cup milk)
• Custard or fresh cream, to serve

Instructions

1. Preheat the oven to 350ºF(180ºC, Gas 4) ten minutes before using. Grease or spray a 1.1 litre/2 pint pie dish. (8 inch square or 9-inch round). Sift the flour and baking powder and set aside.
2. Soak the apricots and sultanas in the port for 1 hour, preferably overnight. Place, apricots  and sultanas in the base of the pie dish.
3. Beat the butter, sugar and lemon rind until light and fluffy.
4. Beat in the egg yolks. Add the flour and beat until smooth. Stir in the milk and lemon juice.
5.  In a separate bowl, whisk the egg whites until stiff. Fold the egg whites, into the batter using a metal spoon or rubber spatula.
6. Pour into the prepared dish and place in a baking tray filled halfway with hot water.
7. Bake 45 minutes, or until the sponge is firm and golden brown. Remove from the oven. Serve immediately with the custard or fresh cream.

Points to Note

1. Please note that oven temperatures are given as a guideline only. You may need to add or reduce the suggested temperature depending on your oven. I baked the pudding for 45 minutes.
2. For cup measures: spoon the flour into the cup, heaping it up over the top, then slide a knife across the top to level off the extra. Be careful not to shake or tap the cup to settle down the flour or you will have more than you need.. I used the American 240ml cup.

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