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Apricot steamed pudding


  • 125g butter, at room temperature
  • 1/2 cup caster sugar
  • 2 teaspoons vanilla
  • 2 eggs
  • 1 cup dried diced apricots
  • 3/4 cup milk
  • 1 1/2 cups self-raising flour
  • 1/2 cup plain flour
  • 1 cup apricot jam
  • 1/4 cup water


  • Step 1 - Brush a 6-cup capacity pudding basin with melted butter. Refrigerate for 5 minutes. Brush again with melted butter and line basin with baking paper.
  • Step 2 - Beat butter, sugar and vanilla with an electric mixer until light and creamy. Add eggs, one at time, beating well after each addition. Transfer mixture to a large bowl.
  • Step 3 - Stir in apricots. Add milk and flours, alternately, folding until well-combined. Spoon into basin. Cover with baking paper, then foil. Secure with string.
  • Step 4 - Place basin on top of a trivet or upside-down saucer in a large saucepan. Fill pot with boiling water until it is two-thirds up the sides of the basin. Simmer for 2 hours.
  • Step 5 - Stir jam and water in a saucepan over low heat until simmering and well-combined. Sieve mixture until smooth.
  • Step 6 - Remove pudding from saucepan. Invert onto a serving plate. Spoon over warm jam and serve immediately.

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