April 8, 2020

Apricot Sponge

Apricot Sponge

I love a good steamed pudding, but the task of having to boil it and have it cook for almost 2 hours, often puts me off. This recipe you could say is a cheats version as it tastes just as good as a traditional steamed pudding, yet is much simpler and quicker to make as you simply bake iy. It is a wonderfully comforting sponge pudding and goes down a treat for Sunday lunch, with a dollop of custard or whipped cream. You can use any jam you like, or even Maple Syrup instead. Enjoy!


125g Butter, softened
150g Castor Sugar
2 Large Eggs beaten
1tsp Vanilla Essence
1 Tbs Smooth Apricot Jam
225g Self Raising Flour
a of pinch Salt


  1. Preheat your oven to 190°C and grease an ovenproof casserole dish that holds around 2 liters.
  2. In a large bowl, beat the castor sugar and eggs until fluffy and then beat in the apricot jam, until you get a creamy consistency.
  3. Melt the butter in a small pot on a medium heat and add the vinegar and milk.
  4. Sift your dry ingredients into your large bowl.
  5. Now add the above mixture butter and milk mixture to your bowl and mix well.
  6. Now add the eggs and combine well.
  7. Pour the mixture into the ovenproof dish and bake for 30-40 minutes until the top is nicely browned and a skewer comes out dry when used to test.
  8. Melt all the sauce ingredients together in a small pot over a medium heat.
  9. Pour the sauce over the pudding before you serve it, preferably while it’s still hot.
  10. Enjoy!

Serves 6