Prep 15minute(s)
Ready In 25minute(s)
Serves 4
Ingredients
- 1 cup plain flour
- Half a tsp baking powder
- Half a tsp bicarbonate of soda
- 1 tsp ground ginger
- Half a tsp mixed spice
- 125g PHILADELPHIA Block Light Cream Cheese
- One third of a cup brown sugar
- One third of a cup milk
- 1 egg, whisked
- 2 Tbsp golden syrup
- 20g butter, melted
- 1kg tub apricot halves
Instructions
- Preheat oven to 200°C. Sift flour, baking powder, bicarb, ginger and mixed spice into a bowl. Using your fingers, rub PHILLY into flour mixture until mixture resembles fine breadcrumbs. Add sugar and stir until combined.
- Combine milk, egg, golden syrup and butter in a jug. Add to flour mixture and gently stir until combined. Drain fruit, reserving 2 tablespoons of liquid. Put fruit and liquid into a 6-cup-capacity baking dish. Spoon batter over fruit, leaving a little uncovered. Bake for 25 minutes or until golden and cooked through when tested in the centre with a skewer. Serve.
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