· 2 tins drained halved apricots
· 8 teaspoons white sugar
· 100g desiccated coconut (optional)
· 225g ready crumble mix
· Dairy free butter
· Alpro cream
Preheat the oven at 190°C
Drain the apricots halves set aside.
Rub a generous amount of butter in all the ramekins including base and sides. Set aside.
In a small bowl, mix 8 teaspoons of
sugar with 3 teaspoons of the golden coconut and two small pinches of salt. Mix
well then spoon in each ramekin 2 generous teaspoons (heaps) of the mix. Once
that is done, layer tightly in the ramekins 5 to 7 halved apricots. Sprinkle a
pinch of roasted coconut on top of the apricot before covering everything with
the crumble mix.
|Coconut & sugar mix|
Place the individual crumble ramekins in the middle of the oven for 40 minutes at 190°C. Keep an eye on it as you won’t want the top o burn. Ideally, around 30 minutes into the baking, the sugar should start to brown and bubble up then make its way to the top of the crumble. The other 10 minutes will allow the sugar at the bottom of the pot to caramelize. Using clear glass ramekin will help you to see thru the changes in the pudding.
|Baked and ready to serve|
Serve hot ideally with Alpro Cream… Enjoy!
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