Apricot Puddings Recipe

100 g/4 oz/1 cup self-raising (self-rising) flour
2.5 ml/0.5 tsp baking powder
100 g/4 oz soft tub margarine

100 g/4 oz caster (superfine) sugar
2 eggs
225 g/8 oz/1 small can of apricot halves, drained, reserving the juice

75 ml/5 tbsp apricot jam (conserve)

Chantilly Cream, to serve

Method:

Put the flour, baking powder, margarine, sugar and eggs in a bowl and beat well until smooth. Chop the apricots. Put the juice in a pan with the jam and heat until the jam has melted, stirring all the time. Stir in the fruit. Spoon into four individual souffle dishes. Spoon in the cake mixture to come half-way up the sides of the dishes. Cover with a double thickness of greased greaseproof (waxed) paper and tie with string. Steam for 35 minutes until risen and firm. Turn out on to individual serving plates and serve with Chantilly Cream.