150 g dried apricots, thinly sliced
250 ml boiling water
90 g butter, softened
150 g white sugar
2 large eggs, beaten
5 ml vanilla extract
150 g self-raising flour
1 tsp bicarbonate of soda
100 ml milk
rind (zest) of 1 orange, grated
50 g Macadamia Nuts, chopped
50 g butter
100 ml Amarula liqueur
100 ml cream
150 g sugar
Place sliced apricots in a bowl with boiling water and leave to stand for 15 minutes.
In a large bowl, cream the butter and sugar together till light; add eggs and vanilla, beat for another minute or two.
Sift the flour and bicarbonate of soda into the mix and beat well, gradually adding the milk bit by bit.
Stir in the chopped macadamias, grated orange rind and soaked apricots, discarding water.
Pour batter into a small flat-bottomed potjie; cover with lid and allow to cook until sponge mixture has risen and set, about 30 minutes.
Remember to place a few coals on the lid for more even baking.
When pudding is set, a skewer inserted will come out clean.
Make sauce by combining all ingredients, except Amarula, over gentle heat until sugar is dissolved; stir in Amarula.
Prick holes in hot sponge and pour sauce over top of pudding, allowing all the sauce to be absorbed.
Serve with warm vanilla custard or ice cream.
Oh so moreish!
