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Ingredients

2 x 410g cans apricot halves in natural juice
1 teaspoon finely grated orange rind
1 cup sifted self-raising flour
1/3 cup sifted plain flour
2 tablespoons caster sugar
100g chilled unsalted butter, cubed
1 lightly beaten egg
1/3 cup milk

Method

Step 1 Preheat oven to 180°C. Lightly grease a 4-cup ovenproof dish. Combine apricot and orange rind. Spoon into the greased dish and set aside.
Step 2 Combine flours, and caster sugar in a large bowl. Add butter, and use your fingertips to rub butter lightly into the flour until the mixture resembles breadcrumbs.
Step 3 Combine egg and milk in a separate bowl. Make a well in the centre of the flour mixture and pour in the egg mixture. Stir until dough-like then place heaped tablespoonfuls on top of the apricots to cover them entirely.
Step 4 Bake for 35 minutes or until golden and cooked through. Serve immediately.

Apricot cobbler

How to make Apricot cobbler

Ingredients

Method