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Apricot Caramel Pudding

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  • Serves: 4
  • Prep Time: 10 mins
  • Ready in: low
  • Difficulty: Very Easy
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Apricot Caramel Pudding
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

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  • 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.

Phil's Tips

This pudding is so easy using a 3.5 litre / 200W slow cooker, please check the instructions and any guidance notes for your model, as the cooking time or setting may need adjusting slightly.

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