Submitted by Chris McInnes
Apricot Pudding
Ingredients
- 60 grams soften butter
- 1 cup sugar
- 2 cups SR flour
- 2 eggs
- 1 small tin Apricots (440grams)
- 2 tablespoons Apricot Jam
- 1 1/2 cups hot water
Instructions
- cream the butter and sugar
- add eggs, flour and about 3/4 cup apricot juice from the can
- place the apricots and remaining juice in the bottom of the slow cooker
- cover with cake mixture
- dissolve the jam in the hot water
- poor over the cake mixture
- Cook on high for 2.5hrs
- No tea towel required
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Very tasty and easy to make. Pudding was a bit dense though – maybe fiddle around with quantities as per your own SC.