National Apricot Day!

Today is National Apricot Day.


Our Winter Pudding is Apricot Sticky Toffee Pudding with Pecan Toffee Sauce.


Apricot Sticky Toffee Pudding with Pecan Sauce

Serves 6


  • 300g chopped apricots
  • 200g plain flour
  • 1 ½ teaspoons baking powder
  • 120g soft brown sugar
  • 120ml milk
  • 2 eggs
  • 6 tbsp melted butter
  • 1 tbsp vanilla extract

Toffee Sauce:

  • 1 cup chopped pecans
  • 120g butter
  • 200g soft brown sugar
  • 250ml double cream

Preheat oven to 170C

  1. Mix sifted flour and baking powder with sugar.
  2. Separately whisk milk, eggs, vanilla and melted butter until frothy.
  3. Add to the flour and mix until combined to a smooth batter, then add chopped apricots.
  4. Bake in a 16x10cm baking dish for 20 to 30 minutes depending on oven.
  5. It is ready when knife comes out of the middle clean

For the toffee sauce:

Melt butter in a pan then add pecan nuts and brown sugar until caramelized.

  1. Add cream and reduce by half until sauce is thick and brown.