02 January 2013,01:30 by

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Serves :

Preparation Time :
40 minutes

Cooking Time :
15 minutes

Preparation Method :

  • To make the pudding, butter the base and sides of a deep dish. Add the butter or margarine.
  • Melt, uncovered, on Defrost for 2 minutes. Sprinkle the brown sugar over the butter so that it almost covers the base of the dish.
  • Arrange the apricot halves on top of the sugar, cut sides facing, the walnut halves.
  • To make the topping, sift the flour into a bowl. Finely rub in the butter or margarine. Add the sugar and orange peel and toss to combine.
  • Thoroughly beat together the remaining ingredients, then stir into the dry ingredients until mixed throughly. Spread over the fruit and nuts.
  • Cook, uncovered, on Full for 10 - 12 minutes. Allow to stand for 5 minutes, then turn out into a shallow dish.
  • Heat the reserved syrup on Full for 20 - 30 seconds. Serve the pudding with coffee ice cream and the warm syrup.


  • 50 grams butter or margarine
  • 50 grams light soft brown sugar
  • 500 grams canned apricot halves in syrup, drained and syrup reserved
  • 50 grams walnut halves
  • 250 grams self-raising flour
  • 150 grams butter or margarine
  • 150 grams superfine sugar
  • Finely grated peel of 1 orange
  • 2 eggs
  • 5 tablespoons cold milk
  • 1 teaspoon almond essence  
  • Coffee ice cream, to serve

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