Everyone will love this spectacular steamed pudding, which offers a creative take on the traditional favourites.


  • 125g butter, at room temperature
  • 1/2 cup caster sugar
  • 2 teaspoons vanilla
  • 2 eggs
  • 1 cup dried diced apricots
  • 3/4 cup milk
  • 1 1/2 cups self-raising flour
  • 1/2 cup plain flour
  • 1 cup apricot jam
  • 1/4 cup water


  1. Brush a 6-cup capacity pudding basin with melted butter. Refrigerate for 5 minutes. Brush again with melted butter and line basin with baking paper.
  2. Beat butter, sugar and vanilla with an electric mixer until light and creamy. Add eggs, one at time, beating well after each addition. Transfer mixture to a large bowl.
  3. Stir in apricots. Add milk and flours, alternately, folding until well-combined. Spoon into basin. Cover with baking paper, then foil. Secure with string.
  4. Place basin on top of a trivet or upside-down saucer in a large saucepan. Fill pot with boiling water until it is two-thirds up the sides of the basin. Simmer for 2 hours.
  5. Stir jam and water in a saucepan over low heat until simmering and well-combined. Sieve mixture until smooth.
  6. Remove pudding from saucepan. Invert onto a serving plate. Spoon over warm jam and serve immediately.