Apricots are very cheap at the moment here in New Zealand, especially the ones suitable for jams and preserving. I got some Central Otago apricots last week which cost $1.89 a kilo and what a bargain. I spent a small amount of time looking through them to avoid picking the really unusable ones. Here is a super simple crunchy tart apricot crumble sponge pudding with hokey pokey ice-cream is a summer stunner pudding! I strongly suggest serving with hokey pokey ice-cream but vanilla would be just as good and a sneaky pour of cream.
This crumble sponge pudding would also be suitable for berries, stewed pear, apples or even a lemon curd filling. Change it up or keep it as an apricot one.
Apricot Crumble Sponge Pudding
Ingredients:
8-9 ripe apricots, halved and stone removed
1/4 tsp cinnamon
1 tbsp butter
Sponge:
1 cup self-raising flour
1 tsp vanilla essence
1/4 cup canola oil
1x egg
3/4 cup milk
Crumble:
1 1/2 cup oats
1/4 tsp cinnamon
100g butter, soften
1/4 cup brown sugar
Method:
- Pre-heat oven 180 degrees.
- Grease the edges of the pie dish with the first amount of butter and lay down halved apricots so the bottom of the dish is completely covered and sprinkle with cinnamon.
- In medium bowl combine self-raising flour, sugar and whisk in egg, milk, oil and vanilla until smooth and no lumps. Pour over the apricots.
- Combine brown sugar, cinnamon and oats in another bowl and rub in softened butter. Crumble this over the sponge filling evenly
- Bake for 55 minutes, check sponge with knife and it should come out clean , if not continue to cook. for a further 5-10 minutes.
- Serve hot with hokey pokey ice-cream.
Serves: 6
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