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Apricot Pudding

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A delicious pudding for those chillier evenings! This recipe is based on one from the Good Food Channel.


  • 100 g unsalted butter, softened
  • 150 g sugar
  • 3 eggs
  • 150 g ground almonds
  • 2-3 drops almond essence
  • 1 kg apricots, halved, stones removed

For the sauce:

  • 200 g apricot jam
  • 3 tbsp water
  • 1-2 tbsp apricot schnapps or kirsch (or add a little more water or fruit juice)


1. Preheat the oven to 180C/gas 4.

2. Beat the butter and sugar together until light and fluffy, before adding the eggs, one by one.

3. Stir in the ground almonds and almond essence, before transferring the mixture to a greased 20cm round cake tin or baking dish.

4. Arrange the apricot halves on top, cut side up, and press down slightly. Bake for 45 minutes, until golden brown, and then remove the pudding from the oven.

5. For the sauce, gently heat the jam, water, and alcohol/juice if using, until the jam has dissolved. Serve the pudding dusted with the icing sugar if liked, and pour the sauce around each portion.

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