I always have a tin of fruit in my pantry. Whether it’s canned peaches, pears or apricots, I always have one up the back of my cupboard.
I find they are great for quick desserts that the kids just love – plain, straight out of the can served with custard or yoghurt. Or, if you have a spare 5 minutes before you serve dinner, you could whip up this pudding. It can bake away in the oven whilst you enjoy your dinner. Once you’ve finished eating your main course, dessert will be ready to serve!
Super-Quick Apricot Pudding Recipe
- 440 grams can/tin of Apricot halves in Juice
- 40g Butter, softened
- 1/2 cup Caster Sugar
- 1 Egg
- 1 tsp Vanilla extract
- 1 cup Self Raising Flour
- 80ml Milk
- 30ml reserved apricot Juice
- 1/2 tsp Ground Cinnamon
4 steps to make this recipe
- Preheat the oven to 160 degrees Celicus or 320 degrees Fahrenheit. Grease a 20cm ovenproof pie plate.
- Strain the apricots from the tin, and reserve 30ml of the juice. Place the apricots cut side down on the pie plate.
- In a medium bowl, cream the butter and sugar together until light and fluffy. Add the egg and vanilla and stir until just combined. Fold in the cinnamon, flour, milk and reserved juice.
- Spread the batter over the fruit. Bake in the oven for 30mins, or until firm and golden brown. Serve whilst warm, with icecream, custard or cream.
- Substitute the tinned apricots for tinned apples, pears or peaches