Dried Fruit Dome Recipe

Butter, for greasing
225 g self-raising flour
5 ml/1 tsp baking powder
100 g margarine, cut into small pieces
75 g caster (superfine) sugar

50 g ready-to-eat dried apricots, chopped
50 g chopped cooking dates

50 g dried pears, chopped
1 egg, beaten

Milk
45 ml/3 tbsp apricot jam (conserve)
5 ml/1 tsp lemon juice
Cream, to serve

Method:

Grease a 900 ml pudding basin and line the base with a circle of greased greaseproof (waxed) paper. Sift the flour and baking powder into a bowl. Add the margarine and rub in with the fingertips until the mixture resembles breadcrumbs. Stir in the sugar and dried fruit, then mix in the egg and enough milk to form a soft, dropping consistency. Rim into the prepared basin. Cover with a double thickness of greased greaseproof paper or foil with a pleat in the centre to allow for rising. Twist and fold under the rim of the basin to secure. Steam for 1 1/2 hours. Just before serving, warm the jam and lemon juice in a saucepan. Turn the pudding out on to a warmed serving dish, spoon the warm jam over and serve with cream.