This pudding is so easy using a slow cooker, just put it in and forget it.
- 1 x 410g tin apricot halves in juice, drained, but keep the juice
- 70g castor sugar (for the caramel)
- For the Sponge
- 200g self-raising flour
- 85g golden castor sugar
- 2 pinches salt
- 2 medium eggs
- 150mls milk
- 1 tsp vanilla extract
- 40g 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 a low 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. 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 incase any loose caramel drips out.