Hot Apricots with Sour Cream
The speediest sweetie we ever did see!
We call it speedy for a reason
You’ll be tucking into a bowl of this sweet, custardy pud in no time! This pudding is truly delightful, made even more perfect by the smell of cinnamon wafting through the house when it’s baking. Don’t be fooled by the simplicity of these ingredients. Using tinned apricots means you can bake this pudding any time of the year. In summer you could opt for fresh stone fruits, peaches or even stewed rhubarb. Basically, the moral of the story is, use whatever you have in the pantry - that’s the beauty of this dessert!
The episode
Pudding with a touch of nostalgia
This recipe has been passed down the generational line to Averil by her mother, Karen. We even have a copy of the vintage recipe card (for your viewing pleasure below) Karen’s Hot Apricots with Sour Cream! Isn’t it beautiful? We can only assume that Averil’s creative talent started shining through at a young age judging by her doodle of a small walrus sucking on a pipe? Or is it a smoking toothbrush? Pure talent!
The recipe
serves 6
1 (150g) can of apricots
1/2 cup caster sugar
2 tbsp self-raising flour
1 cup sour cream (full fat)
1 egg
1 tsp vanilla extract
for the topping
2 tbsp caster sugar
1 tsp cinnamon
2 tsp butter
Method
Preheat oven to 180°C.
Combine sugar, flour, sour cream, egg and vanilla in a mixing bowl and stir until well combined and smooth in texture.
Open a tin of apricots and drain.
In the base of a medium sized pie-dish place the apricot halves “butts up.” A medium pyrex glass dish would work well.
Pour the pud batter over the top of the apricots, they should be just covered on the top.
Place in the oven and bake for 35 minutes.
While the pud is baking in the oven, prepare the topping by combining caster sugar, cinnamon and butter in a small bowl and stir until the ingredients are dark brown and slightly clumpy.
After 35 minutes of baking, pull the pud out of the oven and sprinkle the topping on top. Place back in the oven to bake for a further 10 minutes.
Serve with a generous dollop of cream or a big scoop of vanilla ice cream!
Bon appetite you slippery little suckers!
If you end up making the pudd, please share your thoughts in the comments below, we love feedback! Ciao for now.
Slippery suckers never should have gone out of fashion