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Apricot Génoise |
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| Serves 4 |
Prep 15 mins |
Cooking 55 mins |
Easy |
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Ingredients |
2 tsp maple syrup or honey
400g tin of apricots, including the juice
150g self-raising flour
75g fresh breadcrumbs
100g brown sugar
1 tsp ground cinnamon
2 tbsp sun flower oil
200ml semi-skimmed milk
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Preheat the oven to 180C/ Fan
160C/ Gas 4. Lightly oil a 1 litre pudding basin. Add the
maple syrup or honey.
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Drain the apricots, but
reserve the juice. Place 8 apricot halves into the mould.
Blitz the rest to a purée with the juice and set aside.
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Mix the flour, breadcrumbs,
sugar, cinnamon. Incorporate the oil and the milk.
Transfer the mixture to the mould with a spoon. Bake in
the oven for 50-55 mins until firm and golden.
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Take out of the mould and
serve with the fruit puree on the side.
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DAILY
DINNERS 
