Mary Berry Sticky Apricot Pudding

This pudding has all the charm of a proper old-school dessert but with just enough elegance to pull out when guests come round. I first made it one autumn when I’d run out of ideas for a simple Sunday pudding and found a lonely tin of apricots at the back of the cupboard. With the oven roaring and a craving for something warm and fruity, I gave this one a go.

And let me tell you—once that sugar hit the top of the sponge and started caramelising, the kitchen smelled like a bakery crossed with a toffee shop.

The first time I made it, I didn’t drain the apricots quite enough, and the sponge came out a little swampy. Still tasty—but definitely on the “eat with a spoon straight from the dish” end of the spectrum. The second time, I patted them dry and everything came together: soft sponge, golden crackle on top, and juicy fruit underneath.

Let me show you how to nail it.

Why This One Works So Well

• Tinned apricots are the unsung heroes here. Sweet, soft, and consistent. You don’t need to faff with peeling or slicing.
• The batter is quick—everything in one bowl, beat till smooth. No creaming, no folding.
• The topping is magic. Melted butter + demerara sugar = a crunchy, sticky, slightly chewy golden top that finishes the bake perfectly.

It’s one of those bakes where the texture is just as satisfying as the flavour.

Ingredients + Why They Matter

• Self-Raising Flour + Baking Powder – Extra lift gives the sponge a soft, cake-like crumb. I once skipped the baking powder—regretted it. It needs both.
• Caster Sugar – Keeps the sponge light. Demerara is too coarse for the base.
• Butter (softened) – Essential for richness. I tried a plant-based spread once—it worked, but the top didn’t caramelise as well.
• Egg + Milk – Together, they bind and soften. Room temperature is best for even mixing.
• Lemon Zest – Brightens the sponge and balances the sweetness of the apricots and topping.
• Tinned Apricots – Halves are best. Make sure they’re drained well (and patted dry if needed).
• Demerara Sugar (for topping) – Adds crunch and caramelisation. Don’t swap this—it’s key.

Making It Yours (Without Ruining It)

• Fruit swap? Tinned peaches or pears work too—but stick to firm, not mushy fruit.
• Gluten-free version? Use a 1:1 GF flour blend and ½ tsp xanthan gum. I tested this—it held up nicely.
• Vegan version? Swap in a plant-based milk, egg replacer, and vegan butter. The sponge will be slightly less fluffy but still very good.

Mistakes I’ve Made (and How to Avoid Them)

What Went Wrong	Why It Happens	How to Fix It
Sponge turned soggy	Apricots were too wet	Drain and pat dry before using
Top burnt before sponge cooked	Oven too hot or topping too thick	Bake lower in the oven and check at 25 mins
Batter didn’t rise well	Overmixed or baking powder left out	Mix just until smooth, don’t skip the leavening
Apricots floated or sank	Laid unevenly or pressed in too hard	Just rest them gently cut-side down

How to Make Mary Berry’s Sticky Apricot Pudding

1. Preheat your oven to 230°C / fan 210°C / gas 8. Grease a 28cm shallow ovenproof dish.
2. Make the batter: In a large bowl, mix flour, baking powder, caster sugar, butter, egg, lemon zest, and milk. Beat until smooth and cake-like.
3. Assemble the pudding: Spread the batter evenly into the dish. Place apricots cut-side down across the surface—don’t press them in.
4. Add the topping: Drizzle melted butter over the fruit, then sprinkle evenly with demerara sugar.
5. Bake for 35 minutes until the top is deeply golden and caramelised.
6. Rest for 5–10 minutes before serving—this helps the sugar set into a lovely crunchy layer.

Tips from My Kitchen

• I always blot the apricots with a paper towel to stop them from making the sponge wet.
• If your oven runs hot, cover loosely with foil for the last 10 minutes to stop the top from catching.
• A light drizzle of honey or orange blossom water over the fruit before baking adds an extra fragrant twist.

Storage + Serving

• Fridge: Keeps for 3 days in a sealed container. Reheat in a medium oven for 10 minutes.
• Freezer: Freeze in portions, wrapped tightly. Defrost overnight and warm through before serving.
• Best with: Custard (my favourite), or cold cream if you want contrast.

FREQUENTLY ASKED QUESTIONS

Q: Can I use fresh apricots instead of tinned?
A: Yes, but choose ripe ones and halve them. They may bake slightly firmer and need a tiny sprinkle of extra sugar.

Q: Is it very sweet?
A: The top is sweet, but the sponge is light and balanced by the lemon zest. If you’re worried, use less demerara on top.

Q: Can I prep it ahead?
A: Yes. You can assemble it, cover, and chill for a few hours before baking. Don’t store it overnight or the batter will deflate.

Q: What size dish should I use?
A: A 28cm (11in) shallow baking dish works best. Too deep and the sponge may not bake evenly.

Q: Can I use other sugars for the topping?
A: Soft brown sugar gives a slightly different, chewier finish. Still tasty, but not quite the same crunch.

Try More Recipes:

• Mary Berry Apricot Frangipane Tart
• Mary Berry Apricot Portuguese Tarts
• Mary Berry Apricot Cake
• Mary Berry Christmas Apricot Trifle