Steamed Lemon and Apricot Pudding

Name: Steamed Lemon and Apricot Pudding
Yield: Serves 4
Ingredients: 75 g (3 oz) dried apricots, chopped; 1 tablespoon golden syrup; 175 ml (6 fl oz) apricot jam; 100 g (4 oz) soft white breadcrumbs; 100 ml (3½ fl oz) full-fat milk; 50 g (2 oz) unsalted butter, melted; 25 g (1 oz) caster sugar; 2 teaspoons finely grated lemon zest; 50 g (2 oz) self-raising flour; 100 g (4 oz) grated raw potato

Preparation info

Serves
4

Difficulty
Easy

Appears in

A Passion for Potatoes

By Paul Gayler

Published 2010

About

A fantastically warming winter pud, crammed with dried apricots and topped with apricot jam. Because the grated potato keeps it moist, it’s surprisingly low in fat - unless you serve it with thick cream or lashings of custard sauce, as I do!

Ingredients

50 g (2 oz) self-raising flour
50 g (2

Dessert
Winter
Vegetarian

Method

Sift the flour into a bowl, add the melted butter, then stir in all the remaining ingredients except the apricot jam. Transfer the mixture to a greased 900ml (1½ pint) pudding basin, cover with greaseproof paper or foil and tie with string to secure. Place the basin in a steamer or in a large pan containing enough boiling water to come halfway up the side of the basin. Cover and steam for 1¼-1½