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Ethnic Recipe and Meal Ideas
This site is designed to help you if you are looking for ethnic recipes or meal ideas from around the globe. You can search for a recipe (using the search box on the right) or use the drop down menus at the top of the page which include region, country, base ingredient or "pot luck"
 


Pudding Biscuit and Cake Ideas
Traditional Teatime Treats Ideas

Apricot Bakewell Pudding Recipe

This is a recipe for Apricot Bakewell Puddings. This gives a twist to the original bakewell tart. Of course the original has many legends attached to it such as once upon a time, a cook in the town of Bakewell in Derbyshire, England, trying to make jam tarts and almond cake accidentally spilt the half made cake into the jam tart. Not wishing to throw away the mix, she baked it and out came bakewell pudding. Which is a slight variation on ....... Don't believe the legends just bake the pudding!

Ingredients:

  • 75 g (3 oz) margarine
  • 175 g (6 oz) plain flour
  • 2 x 15 ml spoons (2 tbsps) water
  • 225 g (8 oz) fresh apricots, peeled, stoned and halved

Filling:
  • 225 g (8 oz) margarine
  • 225 g (8 oz) caster sugar
  • 50 g (2 oz) ground almonds
  • 175 g (6 oz) ground rice
  • 2 eggs, size 3
  • 2 x 5 ml spoons (2 tsps) almond essence Flaked almonds, to decorate


Method: Rub margarine into flour until mixture resembles fine breadcrumbs. Add water and mix to a firm dough. Knead lightly. Roll out to line a 20 cm (8 inch) flan tin and cover with apricot halves.

Filling: melt margarine over low heat. Remove from heat and add sugar, ground almonds and ground rice and mix well. Beat in eggs and almond flavouring and pour over apricots. Sprinkle with flaked almonds. Bake in preheated oven 190C, 375F, Gas No. 5 for 35-40 minutes


  • Servings 6-8
  • Preparation Time 25 mins
  • Cooking Time 35 mins

As with all recipes which involve cooking and baking a sensible approach must be taken especially when dealing with warm or hot (temperature) ingredients. If you are unable to take due care, please do not attempt to make any of these recipes. All recipes are tried at your own risk.

For US to UK equivalents for food weights and measurements see this rough guide

Whilst these recipes may be freely used they may NOT be reproduced in any format (for example -electronic or paper based) without the website owners PRIOR agreement.