Prep time 20 min
Cook time 40 min
Nutritional information per serving
Weight 6 g
Calories 552 cal
Total Fat 22.8 g
Saturated Fat 7.9 g
Carbs 71.9 g
Sugars 54 g
Protein 15.4 g
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preheat oven to 170°c/150ºc fan forced. grease and line base and sides of a 20cm round spring form pan. scatter almonds over base.
place sugar and water in a small saucepan over low heat; stir until sugar dissolves; simmer 3 minutes or until syrupy and golden. remove from heat, add apricots; pour over almonds.
beat eggs and extra sugar in a medium bowl until thick and creamy; add golden syrup, beat 1 minute. fold in butter, flour and mixed spice; pour over apricots and almonds. bake 40 minutes, or until a skewer insertedinto the centre comes out clean.
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meanwhile, combine CARNATION light & creamy coconut flavoured cooking milk, egg yolks and vanilla in a small saucepan. add combined cornflour and extra water, whisk well.
stir over low heat until mixture thickens and just comes to the boil. serve coconut crème with warm pudding.
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