Apricot Pandowdy
A pandowdy is an American name for a type of upside-down pudding. The recipe for this version was given to me - after I had eaten two helpings of the pudding - by a friend who has an American aunt who had given it to her.
INGREDIENTS:
350 G/1/2 OZ FRESH APRICOTS,
HALVED AND STONED
85 0/3 OZ SUGAR
150 ML/5 FL OZ WATER
4 TBSP MAPLE SYRUP
55 G/2 oz UNSALTED BUTTER
SQUEEZE OF LEMON JUICE
55 G/2 OZ PECAN OR
WALNUT HALVES
TOPPING:
200 G/7 OZ SELF-RAISING FLOUR
2 TSP BAKING POWDER
t' 100 0131/2 OZ VANILLA SUGAR
FINELY GRATED RIND AND
JUICE OF 1 LEMON
115 G/4 OZ UNSAtTED
BUTTER, DICED
115 ML/4 FL OZ BUTTERMILK OR MILK
2 EGGS
TO SERVE:
DOUBLE CREAM, CUSTARD OR VANILLA DAIRY
ICE CREAM
DIRECTIONS:
Butter the sides of a 22.5 cm/9 inch cake tin, preferably springform. Set the oven to 180°C/350°F/Gas 4.
Put the apricots, sugar and water into a wide saucepan. Heat gently until the sugar dissolves, then cook gently until the apricots are almost tender, about 5 minutes. Drain off and reserve the syrup.
Beat the maple syrup with the butter and a squeeze of lemon juice, then spread over the base of the cake tin. Arrange the apricot halves, cut side uppermost, on the base and fill the spaces between them with the pecan or walnut halves.
To make the topping, sift the flour and baking powder into a bowl and stir in the vanilla sugar and lemon rind. In a small saucepan, gently heat the butter in the buttermilk until the butter has melted. Remove from the heat, beat in the eggs, then slowly pour onto the flour mixture, stirring constantly to make a smooth batter. Spoon into the tin, taking care not to dislodge the fruit.
Bake for about 45 minutes, until a fine skewer inserted in the centre of the topping comes out dean.
Just before the pudding is cooked, boil the reserved apricot juice and the lemon juice until reduced by half. Quickly pierce the pudding several times with a fork and pour the very hot syrup over. Turn onto a warmed plate. Serve with cream, Custard or vanilla dairy ice cream.
