Apricot plum chocolate pudding

Plum, apricot and chocolate pudding

in·dul·gence

/inˈdəljəns/

Noun

1. The action or fact of indulging.
2. The state or attitude of being indulgent or tolerant.

My hundredth post here on the Greedy Kiwi blog. It seems appropriate that it should be something a little bit indulgent.

There’s such a wonderful glut of stone fruit at the moment. The other day I reached a nadir in my week and decided I just couldn’t go on without chocolate cake. (This happens, from time to time!) But I decided to make an apricot and chocolate pudding instead. Tangy apricots and rich dark chocolate is a great pairing. And when I spotted some ripe black Doris plums, well! The more the merrier!

This pudding uses an all-in-one Victoria sponge mix so it’s super-quick to throw together and feeds 4-6.

Ingredients

• 100g sugar
• 100g butter
• 75g self-raising flour
• 25g good quality cocoa powder
• 2 eggs

For the fruit base:

• 2-3 ripe Doris plums
• Apricot jam to cover them (around half a jar)

1. Pre-heat oven to 175C.
2. Put all the sponge ingredients in a large bowl and beat until smooth (an electric mixer is good here).
3. Slice the plums and line a small casserole. Cover with apricot jam.
4. Spread sponge mixture on top of fruit, right to the edges.
5. Put in oven for around 30 mins, or until a skewer comes out of the sponge clean.

Enjoy!

Victoria sponge batter with cocoa

Plums smothered in apricot jam line the dish

The finished pud: just a hint of a crust on top and moist within

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