John Myers
Contents
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Ingredients
for the pudding:
- 1 packet Custard powder
- 375 ml Milk
- 2 tbsp Sugar
for the dough:
- 150 g Butter
- 120 g Sugar
- 1 packet Vanilla sugar
- 3 Eggs
- 200 g Flour
- 2 tsp Baking powder
- 150 g Sour cream
- 50 g Chocolate grated, dark
- 400 g Apricots
- Icing sugar for dusting
Instructions
- Mix the custard powder with a few spoons of milk and the sugar. Bring the rest of the milk to the boil, then stir in the mixed pudding powder, bring to the boil briefly, then remove from the stove and cover with a foil (place directly on the pudding so that no skin forms) allow to cool.
- In the meantime, stir together the butter, sugar and vanilla sugar for the dough. Stir in the eggs one at a time for half a minute. Mix the flour and baking powder and stir briefly into the dough alternately with the sour cream on a low setting. Finally fold in the chocolate flakes.
- Pour the dough into a prepared springform pan (approx. 26 cm). Pour the cooled pudding into a piping nozzle and squirt into the dough in small blobs. To do this, press the spout a little into the dough and squirt the pudding correctly into or under the dough. Spread the apricots (either halved or cut into wedges) evenly on the dough.
- Bake in the preheated oven on the middle rack at 180 degrees for about 45 minutes. Let cool and dust with a little icing sugar.
- Instead of apricots, you can of course also use other fruits, e.g. peaches, plums, cherries etc ...
Nutrition
Serving: 100gCalories: 282kcalCarbohydrates: 33.7gProtein: 3.6gFat: 14.7g
