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Apricot Cap Puddings Recipe

Ingredients

How to make it

  • Preheat oven to 180C.
  • Lightly grease 6 teacups and line bases with baking paper. Spoon 2 tspns jam into each cup and sprinkle almonds over.
  • Beat eggs, sugar and vanilla with an electric beater until pale and creamy and thick.
  • Stir in butter til just combined.
  • Add almond meal and flours and stir til just combined.
  • Spoon batter into teacups. Cover with foil and tie around the top with string to secure.
  • Put teacups in a large deep overproof dish. Fill with boiling water halfway up the sides of the cups and bake for 35 mins or until cooked through with the skewer test.
  • Stand for 5 mins before turning out onto serving plates- maybe the saucer of the the cup? Cream etc on the side....

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The Cook

wrigggit Perth, Australia

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