Apricot pudding with almond sponge

It's always good to have a healthy gluten free dessert recipe on hand. If you haven't got any apricots, this is good with most fruits, especially any other stone fruit, feijoas or tamarillos.

Apricot pudding with apple and almond sponge served warm on a plate with whipped cream and extra stewed apricots in bowls in the background.
SERVES6
PREP TIME15-30 mins
COOK TIME45-1 hour
MEAL TYPEDessert
PREP TIME15-30 mins
COOK TIME45 - 1 hour
MEAL TYPEDessert

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Method

  1. Pre-heat oven to 180°C
  2. Place the apricots in a baking dish
  3. Mix together the remaining ingredients thoroughly
  4. Pour the batter over the apricots
  5. Bake for approximately 25-30 minutes or until cooked through
  6. Remove from oven and serve warm with yoghurt.
  • 500 g
    pitted fresh (halved) or drained canned apricots
  • 150 g
    apple sauce
  • 25 ml
    oil
  • 5 ml
    vanilla essence
  • 2 
    eggs
  • 25 g
    liquid honey
  • 100 g
    ground almonds
  • 5 g
    baking soda
Per serve
  • Energy
    878kJ
  • Total Fat
    14.3g
  • Saturated Fat
    1.5g
  • Total Carbohydrate
    20.1g
  • Sugars
    13.3g
  • Dietary Fibre
    2.3g
  • Sodium
    262mg