- 100g (3.5oz) unsalted butter, softened plus extra for greasing
- 70g (2.5oz) caster sugar
- 2 eggs
- 100g (3.5oz) gluten free self raising flour
- 1 tsp almond essence
- 50g (2oz) ground almonds
- 240g (8.5oz) diced apricots (tinned or fresh)
- 8 teaspoons golden syrup
Preheat oven to 180c (350 f) gas mark 4 and grease eight 200ml (7fl oz) pudding basins.
In a mixing bowl cream together the butter and sugar until pale and fluffy.
Add the eggs gradually, if the mixture separates, stir in a little of the flour.
Add the almond essence, then fold in the remaining flour and ground almonds. Split the apricots between the pudding basins and add a teaspoon of syrup in each.
Divide the sponge mixture evenly between the basins and cover with lids or foil. Bake for approx 15 minutes, until firm to touch and golden brown.
Serve with cream, custard or ice cream.