This pudding is so easy using a slow cooker, just put it in and forget it.
- 410 g tin apricot halves in juice, drained, but keep the juice
- 70 g caster sugar, (for the caramel)
For the Sponge
- 200 g self-raising flour
- 85 g golden caster sugar
- 2 salt
- 2 medium free-range eggs
- 150 milk
- 1 tsp vanilla extract
- 40 g unsalted butter, melted
- 3 tbsp juice from the tinned fruit
- Brush the inside of the slow cooker pot with a little softened butter.
- Make the caramel by placing the sugar in a heavy-based pan or frying pan and heat over alow to medium heat until the sugar melts, do not stir the sugar at this point. Once the sugar has melted, increase the heat and cook until the caramel turns a light golden brown, then pour immediately into the base of the slow cooker pot.
- Sit the apricot halves in the caramel, round side downwards.
- To make the sponge, sieve the flour, sugar and salt together into a bowl. Next, whisk in the eggs, milk, vanilla, melted butter and 3 tbsp juice from the tinned peaches to make a batter.
- Pour on top of the apricots, cover the slow cooker with the lid and cook on high for 2 hours, or until the pudding feels firm and is cooked through.
- When the pudding is cooked, remove the pot from the slow cooker. Loosen the edges of the pudding with a knife and leave to cool for a few minutes. Put a plate on top of the pot and carefully turn it upside to turn out the pudding. Be very careful in case any loose caramel drips out.
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