Luick, Good Pud
The friend who gave me this recipe said that it served one - herself! A good testimonial to its irresistibility, yet it is very simple to make and uses straightforward store-cupboard ingredients.
INGREDIENTS:
83 G/3 ON UNSALTED BUYEER
70 G/21/2OZ LIGHT MUSCOVADO SUGAR
2 EGGS, SIZE 3, SEPARATED
85 G/3 OZ DRIED APRICOTS, CHOPPED, SOAKED OVERNIGHT AND DRAINED
55 G/2 OZ HAZELNUTS, CHOPPED
83 G/3 ON PLAIN CAKE CRUMBS
DIRECTIONS:
Set the oven to 180°C/350°F/Gas 4. Butter an approximately 18 cin/71/1 inch deep round baking dish.
Beat the butter and sugar together until light and fluffy, then beat in the egg yolks one at a time.
In a clean, dry bowl, whisk the egg whites until stiff but not dry. Using a large metal spoon, fold into the egg yolk mixture in three batches, adding the apricots, hazelnuts and cake crumbs with the final batch.
Spoon into the dish and bake for SO minutes until risen, golden brown and just set in the centre.
