Apricot Pudding
Place 225g dried apricots in a bowl. Cover with warm water and allow to soak overnight.
Place the apricots, 4 large eggs, 50ml double cream, l tablespoon rum, and 100 g sugar in a food processor until the apricots are pureed. Butter a 1.2 litre mould & pour the puree in.
Place mould in a larger pan filled with hot water & bake in preheated 180 C for 45 mins or until skewer comes out clean. Cool and unmould. Garnish with mint. Serves 4.
Sent in by Jenny - from South Africa most of the time but also New Zealand!
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