A delicious pudding with a fruity sauce.


  • ingredients for pudding:
  • 2 tsp butter
  • 250 ml milk
  • 100 g digestive biscuits (crushed finely)
  • 2 tblsp granulated sugar
  • 2 eggs (well-beaten)
  • ½ teaspoon vanilla essence
  • ingredients for sauce:
  • 8 canned apricot halves (drained and chopped)
  • 4 canned apricot halves (drained)
  • 165 ml reserved juice
  • 1 tsp lemon juice
  • ½ teaspoon ground ginger
  • 1 tsp cornflour (dissolved in 1 tablespoon apricot juice)


  • Grease a 850ml/1.5 pint pudding basin, using 1 teaspoon of the butter.
  • Bring the milk to just below boiling point in a saucepan, over moderate heat.
  • Remove the pan from the heat and add the crumbed biscuits, stirring until soft.
  • Beat in the sugar, eggs and vanilla essence until well blended.
  • Pour the mixture into the greased pudding bowl.
  • Cut a circle of baking parchment and one of aluminium foil about 10cm/4in larger than the diameter of the pudding bowl.
  • Tie these securely with string (foil uppermost) around the rim of the bowl.
  • Place a large, deep saucepan, half-filled with water, over a high heat, and bring to the boil.
  • Put the bowl in the pan, cover it and reduce the heat to low.
  • Boil for 45-50 minutes, or until the pudding is firm, adding more water if necessary.
  • Apricot Sauce: Although imported apricots are available at this time of the year they are completely tasteless, and like cotton wool to the touch so canned apricots are best.
  • Pour the reserved apricot juice into a small saucepan and add the chopped apricots, ginger and lemon juice.
  • Bring to the boil over a moderate heat.
  • Add the dissolved cornflour, stirring constantly.
  • Reduce the heat and stir for 2 – 3 minutes until the sauce has thickened.
  • Remove from the heat and keep warm.
  • Remove the large saucepan from the heat and lift out the pudding bowl.
  • Discard the covering, invert a serving dish over the top of the pudding bowl, and reverse them.
  • The pudding should slide out easily onto the plate.
  • Decorate the top with the reserved apricot halves and pour the sauce over.
  • Serve immediately.

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