Mary Berry Sticky Apricot Pudding

This Sticky Apricot Pudding is a simple and comforting dessert, perfect for a Sunday lunch. Made with a soft sponge, juicy apricots, and a crunchy caramelised topping, it’s rich, fruity, and full of warm flavours. Serve it with custard, cream, or ice cream for a delicious treat!

Ingredients Needed

For the Sponge:

• 175g (6oz) self-raising flour
• 1 level tsp baking powder
• 50g (2oz) caster sugar
• 50g (2oz) butter, softened
• 1 large egg
• Grated zest of 1 lemon
• 150ml (¼ pint) milk
• 1 x 410g (14oz) tin apricot halves (or other tinned fruit), drained

For the Topping:

• 50g (2oz) butter, melted
• 175g (6oz) demerara sugar

How To Make Sticky Apricot Pudding

1. Preheat the Oven: Set the oven to 230°C/fan 210°C/gas 8. Butter a 28cm (11in) shallow ovenproof baking dish.
2. Make the Batter: In a large bowl, mix the flour, baking powder, sugar, butter, egg, lemon zest, and milk. Beat together until smooth and cake-like.
3. Assemble the Pudding: Spread the mixture into the baking dish and arrange the apricots, cut-side down, on top. Drizzle or brush the melted butter over the fruit, then sprinkle with demerara sugar.
4. Bake the Pudding: Place in the oven and bake for 35 minutes, or until the top is caramelised and deep golden brown.
5. Serve Warm: Enjoy with crème fraîche, whipped cream, ice cream, or hot custard.

Recipe Tips:

1. Drain the Apricots Well: Excess liquid can make the sponge soggy. Pat them dry with a paper towel before placing them on the batter.
2. Don’t Overmix the Batter: Mix until just combined to keep the sponge soft and airy. Overmixing can make it dense and heavy.
3. Spread the Apricots Evenly: Arrange them cut-side down so they sit neatly on top, ensuring every bite has the perfect balance of fruit and cake.
4. Watch the Caramelisation: The sugar topping should turn a deep golden brown. If it darkens too fast, loosely cover the pudding with foil for the last 10 minutes of baking.
5. Let It Rest Before Serving: The topping will be very soft when fresh out of the oven. Let the pudding sit for 5-10 minutes so the caramelised sugar sets properly before serving.

How To Store Leftovers

In the Fridge: Store in an airtight container for up to 3 days. Reheat in a warm oven at 150°C/fan 130°C/gas 2 for about 10 minutes.

In the Freezer: Wrap slices in cling film and freeze for up to 1 month. Defrost overnight in the fridge and warm before serving.

Try More Recipes:

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