Apricot Jam Pudding Recipe – Easy Butter & Brown Sugar Delight

Last Updated on 2 months by Neha Deshmukh

Apricot Jam Pudding Recipe – Easy Butter & Brown Sugar Delight

Introduction

Oh, pudding! Is there anything more comforting? This Apricot Jam Pudding is a family favourite, and honestly, it’s one of those recipes I turn to when I need a little bit of sunshine on a cloudy day. I first made this years ago, trying to recreate a pudding my grandmother used to make, and it’s been a hit ever since. It’s wonderfully moist, packed with flavour, and surprisingly easy to whip up. Let’s get baking!

Why You’ll Love This Recipe

This isn’t your average pudding. The combination of butter, brown sugar, and apricot jam creates a depth of flavour that’s just divine. It’s a simple recipe, perfect for beginner bakers, but delivers a seriously impressive result. Plus, the warm, buttery sauce? Forget about it! It’s the perfect finishing touch.

Ingredients

Here’s what you’ll need to make this Apricot Jam Pudding:

• 30 gm butter, plus 100 gm for the sauce
• ¼ cup (50g) brown sugar, plus ½ cup (100g) for the sauce
• 4 tbsp (60ml) apricot jam
• 1 large egg
• ½ cup (120ml) milk
• 1 cup (120g) all-purpose flour
• 1 tsp baking soda
• ¼ tsp salt
• 1 tsp vinegar
• 200 ml cream
• ¼ tsp salt (for sauce)
• ½ cup (120ml) boiling water

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference:

• Apricot Jam: Don’t skimp on the jam! A good quality apricot jam really shines through. I prefer one with a slightly chunky texture.
• Brown Sugar: The brown sugar adds a lovely caramel note that complements the apricot beautifully. Light or dark brown sugar works well – it’s up to your preference!
• Room Temperature Ingredients: Make sure your butter and egg are at room temperature. This helps everything blend together smoothly and creates a lighter, fluffier pudding. Trust me, it makes a difference!

Step-By-Step Instructions

Alright, let’s get baking!

1. Preheat your oven to 180°C (350°F). Grease a pudding pan and set it aside. I usually use a round 8-inch pan.
2. In a large bowl, cream together the 30 gm butter and ¼ cup brown sugar until light and fluffy. This takes a few minutes, but it’s worth it!
3. Mix in the apricot jam and egg until everything is well combined.
4. In a separate bowl, sift together the flour, baking soda, and ¼ tsp salt.
5. Now, gradually add the dry ingredients to the wet ingredients, alternating with the milk. Start and end with the dry ingredients, mixing well after each addition. Don’t overmix!
6. Stir in the vinegar. It might fizz a little – that’s normal!
7. Pour the batter into the prepared pudding pan and bake for 30-40 minutes, or until a skewer inserted into the centre comes out clean.
8. While the pudding is baking, let’s make the sauce! In a saucepan, combine the cream, 100 gm butter, ½ cup brown sugar, and ¼ tsp salt.
9. Heat over medium heat, stirring until the butter and sugar are dissolved.
10. Carefully pour in the boiling water and simmer for a few minutes, stirring constantly, until the sauce is smooth and slightly thickened.
11. Once the pudding is baked, poke holes all over the top with a skewer.
12. Pour half of the sauce over the warm pudding and let it soak in for at least 30 minutes.

Expert Tips

• Don’t open the oven door too often while the pudding is baking, or it might sink!
• If the top of the pudding starts to brown too quickly, loosely cover it with foil.
• For an extra flavour boost, add a splash of vanilla extract to the batter.

Variations

Want to switch things up? Here are a few ideas:

• Gluten-Free Adaptation: Simply substitute the all-purpose flour with a good quality gluten-free flour blend. I’ve had great results with blends that include xanthan gum.
• Spice Level: My friend Sarah loves adding a pinch of nutmeg or cinnamon to the batter for a warmer, spicier flavour.
• Festival Adaptations: This pudding is perfect for afternoon tea, especially during the cooler months. It’s also a lovely comforting dessert for Diwali or Christmas.

Serving Suggestions

Serve this Apricot Jam Pudding warm with the remaining sauce. A scoop of vanilla custard or a dollop of ice cream is also a fantastic addition! A cup of chai alongside is the perfect pairing.

Storage Instructions

Leftover pudding can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently before serving.

FAQs

• What type of apricot jam works best in this recipe? I recommend a good quality apricot jam with some fruit pieces. It adds a lovely texture and flavour.
• Can I make this pudding ahead of time? Yes, you can! Bake the pudding and let it cool completely. Store it in an airtight container at room temperature for up to 2 days. Reheat before serving and pour over the sauce.
• Can this pudding be frozen? Yes, you can freeze the baked pudding (without the sauce) for up to 2 months. Thaw completely before reheating and adding the sauce.
• What can I substitute for vinegar in this recipe? Lemon juice can be used as a substitute for vinegar, use the same quantity.
• How do I know when the pudding is fully baked? The pudding is done when a skewer inserted into the centre comes out clean. It should also be golden brown and spring back slightly when touched.