Fresh summer pudding cake with apricots and blueberries
for 6 people
This is really more of a cake but one that I use as a pudding. You can swap the fruit around, using any of the stone fruits, such as nectarines, peaches or plums. You will need 4 cups of prepared fruit in total for this recipe. This is one of those recipes that is best eaten straight away.
Ingredients
| 1 ¼ cups | Flour |
| ½ cup | Caster sugar, plus 2 Tbsp |
| 125 g | Butter, melted and cooled |
| 2 large | Eggs, lightly beaten |
| 1 tsp | Vanilla extract |
| 5 large | Apricots, sliced (Main) |
| 125 g | Blueberries (Main) |
| 1 serving | Icing sugar, to sprinkle |
Directions
- Heat the oven to 180C. Line the base of a 23cm or 24cm loose-bottom cake tin with baking paper.
- Sift the flour with a pinch of salt into a large bowl and add the ½ cup caster sugar. Make a well in the centre and pour in the melted butter, eggs and vanilla extract.
- Whisk until just combined and pour thick batter into the prepared tin.
- Arrange the apricot slices very close together on top, piling up a little if need be and scatter over blueberries. Press fruit down a little and sprinkle over remaining 2 Tbsp caster sugar (coconut sugar is good here, too).
- Place in the oven and bake for 55-60 minutes. You will smell the cooked fruit. Serve with extra icing sugar for those who have a sweeter tooth.