December 7, 2015
2 hrs 30 mins
2 hrs 50 mins
60 grams soften butter
1 cup sugar
2 cups SR flour
1 small tin Apricots (440grams)
2 tablespoons Apricot Jam
1 1/2 cups hot water
1cream the butter and sugar
2add eggs, flour and about 3/4 cup apricot juice from the can
3place the apricots and remaining juice in the bottom of the slow cooker
4cover with cake mixture
5dissolve the jam in the hot water
6poor over the cake mixture
7Cook on high for 2.5hrs
8No tea towel required
Submitted by Chris McInnes
June 19, 2016
Very tasty and easy to make. Pudding was a bit dense though – maybe fiddle around with quantities as per your own SC.
All fields are required to submit a review.
Notify me of new posts by email.
Please note that all comments are held in moderation and manually approved. It may be several minutes until you see yours. Please Do Not resubmit your comment during this time.