Crunchy Apricot Pudding Recipe

Ingredients : Serves 4

900 g/2 lb/2 large cans of apricot halves in syrup, drained and halved
100 g/4 oz/0.5 cup butter or margarine

A pinch of salt
5 ml/1 tsp ground cinnamon
2.5 ml/0.5 tsp grated nutmeg
90 ml/6 tbsp clear honey
6 large slices of bread, crusts removed

50 g/2 oz cornflakes
Cream or ice cream, to serve

Method :

Mix 150 ml/0.25 pt of the apricot syrup with the butter or margarine, salt, cinnamon, nutmeg and honey in a large saucepan and heat gently until well mixed. Toast the bread and cut into 1 cm/0.5 in cubes. Add the bread, apricots and cornflakes to the syrup and toss all the ingredients together lightly. Spoon the mixture into a large greased ovenproof dish and bake in a preheated oven at 180°C/350°F/gas mark 4 for 30 minutes. Serve hot or cold with cream or ice cream.