Sticky Apricot Pudding

Sticky Apricot PuddingA simple yet delicious baked pudding with a lemon-scented sponge cake studded with canned apricot halves. The demerara sugar and melted butter topping creates a gloriously sticky, caramelized crust that's irresistible when served warm.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 45

Servings: 8

Course: Dessert

Cuisine: British

Ingredients Method Notes

Ingredients

For the Pudding:

1⅓ cups 175g all-purpose flour
1 tablespoon baking powder
½ teaspoon salt
¼ cup 55g granulated sugar
¼ cup 55g salted butter, softened
1 extra-large egg
Finely grated zest of 1 lemon
⅔ cup 150ml milk
1 × 15-ounce 410g can apricot halves, drained

For the Topping:

¼ cup 55g salted butter, melted
¼ cup 55g demerara sugar

Method

Begin by preheating your oven to 450°F and greasing an 11 x 8-inch ovenproof baking dish.
In a large bowl, combine 1⅓ cups (175g) all-purpose flour, 1 tbsp baking powder, ½ tsp salt, ¼ cup (55g) granulated sugar, ¼ cup (55g) softened salted butter, 1 extra-large egg, finely grated zest of 1 lemon, and ⅔ cup (150ml) milk.
Beat these ingredients together until the mixture reaches a soft, cake batter consistency. The batter should be smooth and pourable but still hold its shape when spread. This base will cook beneath the fruit and create the cake layer of the pudding.
Spread the batter evenly into your prepared baking dish, then arrange the drained apricot halves from 1 × 15-ounce (410g) can over the top, positioning them cut side down.
Brush or drizzle ¼ cup (55g) of melted salted butter over the apricots, ensuring even coverage. Sprinkle ¼ cup (55g) of demerara sugar generously over the buttered apricots. This topping is key—the larger crystals of demerara sugar will caramelize in the oven, creating the signature sticky, golden finish.
Bake for approximately 35 minutes, or until the top has caramelized to a deep golden brown. The pudding will continue to set slightly as it cools.
Serve the pudding warm for the best texture and flavor, accompanied by crème fraîche, whipped cream, or ice cream to complement the sticky-sweet apricots and tender cake base.

Notes

Is Sticky Apricot Pudding a Healthier Dessert Option?

Sticky apricot pudding is undeniably indulgent, containing significant amounts of sugar, butter, and cream in both the sponge and toffee sauce. A typical serving provides 400-500 calories with high saturated fat and sugar content. However, the addition of apricots does offer some nutritional value, including fiber, vitamin A, and natural fruit sugars compared to traditional versions.

The toffee sauce in sticky apricot pudding is the main calorie contributor, made from butter, brown sugar, and double cream. While delicious, this makes apricot pudding a special occasion treat rather than an everyday dessert. The dates or apricots used in the sponge do provide some minerals like potassium and iron, offering slightly more nutrition than plain cakes.

That said, sticky apricot pudding can be enjoyed as part of a balanced diet when consumed occasionally and in moderate portions. Consider sharing a serving, using reduced-fat cream, or serving smaller portions with Greek yogurt instead of extra sauce. The dried apricots in apricot pudding make it marginally better than some desserts nutritionally, but it remains a high-calorie, high-sugar treat best reserved for special moments rather than regular indulgence.