Baked apricot and coconut pudding

A comfort food warm dessert

2 c self-raising flour

1 t baking powder

pinch of salt

3/4 c castor sugar

1/4 c soft butter

2 eggs

1 t vanilla

100 ml milk

1 tin (410 g) apricot halves in syrup

3/4 c dessicated coconut

3 T apricot jam

For syrup: 

1/2 c syrup (from the tin of apricots)

1 1/2 c water

1/2 c sugar

50 ml butter

Preheat the oven to 180 degrees and grease a large oven-proof dish.

Sift the flour, baking powder and salt.  Beat the sugar and butter until light and thick, and add the eggs one by one. Mix the milk and vanilla, and take turns adding bits of dry ingredients and milk to the egg mixture.

Add half of the mixture to the prepared dish. Arrange the apricot halves on top, with the hollow end up. Add a little bit of apricot jam to each apricot hollow. Add a layer of the coconut, and then cover with the rest of the batter. Smooth the top and bake for 30 minutes until golden brown.

In the meantime, heat all the ingredients for the sauce together over low heat. Keep stirring until all the sugar has melted, bring to the boil and simmer for 5 minutes. Pour the hot sauce over the pudding as soon as it comes out of the oven.

Serve with custard. 6-8 portions.