Apricot Pudding

Submitted by Chris McInnes

Apricot Pudding

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Prep Time 20 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 50 minutes


  • 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


  • 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

2 thoughts on “Apricot Pudding”

  1. Very tasty and easy to make. Pudding was a bit dense though – maybe fiddle around with quantities as per your own SC.

  2. Thankyou for this recipe, I have adapted this twice now. I used 2kg stewed stone fruit, and doubled the cake mix.
    The first time I used apricots (stewed myself) and the second time used black plums (freshly stewed).
    I used my big slow cooker (tea towel used).
    Desert for 18 people with ice cream and cream.
    It was delicious , everyone enjoyed it.

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