Harriet Harcourt

Hot Apricots with Sour Cream (aka Apricot Mogul)

The incredibly simple pudding with the really boring name. I used to make huge trays of this for film crews in Winter – it multiplies up well for a crowd and is super simple.
They all thought the name was a bit boring so someone renamed it Apricot Mogul. I’ve added an optional touch of ground cardamom to the mixture to elevate it to its fancier name. 😉


825g can apricot halves, drained
½ cup sugar
2 Tb self-raising flour
1 cup sour cream
1 egg
½ tsp ground cardamom (optional)
1 tsp vanilla essence

2 Tb sugar
1 tsp ground cinnamon
2 tsp butter


Preheat oven to 180ºC.

Combine sugar and flour, add sour cream, egg, cardamom, and vanilla; beat until smooth. 

Place drained apricots in the bottom of a 20cm pie plate or Pyrex dish.

Spoon over the sour cream mixture.
Bake for 35 minutes. 

For the topping, combine sugar and cinnamon, rub in butter (I grate the butter in).

Remove apricot dish from oven, sprinkle with topping.

Return to oven for another 10 minutes.
Serve hot with runny or whipped cream.