Apricot & raspberry buckle

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Results 1-20

• Scotty

  20 November 2007

  Scotty rated and commented on this recipe

  

  Brilliant recipe, which turned out fine. Cooked it for fathers day, and both sets of parents (my girlfriends & mine) were suitably thrilled with the results.....

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• Kirstie

  17 January 2008

  Kirstie rated and commented on this recipe

  

  Gorgeous - I have made this a number of times, most recently this winter when I used tinned apricots instead of fresh. My son (age 5) tells me it's his favourite cake and it freezes really well.

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• Jo H

  05 February 2008

  Jo H rated and commented on this recipe

  

  I agree with all the above. I did this recipe a couple of times last summer and I always carried an empty dish back to the kitchen. I cheated when I used apricots as they were tinned but I used also fresh peaches and the result was... delicious. I like to serve it a bit warm with vanilla ice-cream. It's an impressive dessert!!

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• Louise

  25 February 2008

  Louise rated and commented on this recipe

  

  Very nice! And very popular with everyone who popped round for a cup of tea!

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• Ellie

  30 March 2008

  Ellie rated and commented on this recipe

  

  can't say i cooked this but i certainly ate it - yum yum yum yum

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• Holly Dolly

  23 May 2008

  Holly Dolly commented on this recipe

  I have made this a couple of times, instead of apricots I used sliced apples, and was so delicious! So easy to make!

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• Beth

  01 July 2008

  Beth rated and commented on this recipe

  

  Very nice. The fruit keeps the cake nice and moist.

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• Sarah

  12 July 2008

  Sarah rated and commented on this recipe

  

  Very good recipe - turned out well - very easy. Substituted vanilla essence for almond essence, and served with strawberry frozen yogurt. Even fussy toddler enjoyed!

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• Claire C C

  19 July 2008

  Claire C C rated and commented on this recipe

  

  This is delicious and makes a lovely pud with vanilla ice cream. My only complaint is that some of the crumble topping sank into the cake - anyone any idea where I went wrong??!!

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• Elaine

  20 July 2008

  Elaine rated and commented on this recipe

  

  Very easy to make, lovely and fruity. Might make a bit less topping next time, I found the cinnamon a bit dominant.

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• montserrat

  17 October 2008

  montserrat rated and commented on this recipe

  

  Very easy to make and so delicious. My son immediately asked me to cut 2 more slices for him after he had a bite from mine. Fresh raspberry and apricots are very expensive and hard to get here.. so I used canned pineapple with dried apricots. Taste so yummy. My crumble didn't come out though.. found it too soft, so I didn't sprinkle any on it (must have got the measurement wrong). Will reduce the amount of cinnamon cos it was abit overpowering. Will make this again and again.. a reliable recipe when I need to make something fast and tasty! Thanks Mary for the receipe.

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• debsieeg

  17 January 2009

  debsieeg rated and commented on this recipe

  

  Not sure what I did wrong but it was a gloopy mess, ended up cooking it for nearly double the time and it still wouldnt cook properly and I ended up throwing it away!

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• Peter

  19 March 2009

  Peter rated and commented on this recipe

  

  I made this with blackberries & raspberries and it was wonderful. It was the first time I made it and it was so simple. I had to use a 23cm round tin so the cake should have come out thicker than it did.

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• MikeyD

  19 June 2009

  MikeyD commented on this recipe

  The second time I made this I didn't bother with the crumble topping, but added sliced apple and sprinkled the top with demerara sugar - nice.

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• SPinchin

  22 June 2009

  SPinchin rated and commented on this recipe

  

  Gorgeous hot gorgeous cold!

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• ST

  25 June 2009

  ST rated and commented on this recipe

  

  Really easy and very reliable. Works with a range of fruit - frozen rasperries are fine, they just make it a bit more moist than using fresh but that's fine when serving as a pudding. Crumble mix is supposed to be soft, I think it works well.

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• jo62

  01 July 2009

  jo62 rated and commented on this recipe

  

  Nice and fruity. Enjoyed it warm as a pudding with ice cream but it seems a bit soggy and heavy when eaten cold as a cake. Not sure if I will make again.

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• dida

  13 August 2010

  dida rated and commented on this recipe

  

  Very nice and easy to make .I made it a lot of times.Works well whit apples will try whit plums too.

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• dida

  13 August 2010

  dida rated and commented on this recipe

  

  Very nice and easy to make .I made it a lot of times.Works well whit apples will try whit plums too.

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• NicciP

  07 February 2011

  NicciP rated and commented on this recipe

  

  I used 1 and half tins of peaches (1 would be enough) I would also chop the fruit smaller next time. It was a bit soggy - think it would pay to dry the fruit on kitchen towel. After listening to comments put one heaped tsp of cinnamon and it was fine - although needed more flower to make it more crumbly.

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Ingredients

• 175g self-raising flour
• 200g softened butter
• 2 tbsp demerara sugar
• 2 tsp cinnamon
• 175g caster sugar
• 3 eggs
• 2 tsp vanilla extract
• 6 apricots , stoned and sliced
• 200g raspberries , fresh or frozen

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Difficulty and servings

Serves 8

Preparation and cooking times

Prep 25 mins

Cook 50 mins

Ingredients

• 175g self-raising flour
• 200g softened butter
• 2 tbsp demerara sugar
• 2 tsp cinnamon
• 175g caster sugar
• 3 eggs
• 2 tsp vanilla extract
• 6 apricots , stoned and sliced
• 200g raspberries , fresh or frozen

Per serving

437 kcalories, protein 6.0g, carbohydrate 53.0g, fat 24.0 g, saturated fat 14.0g, fibre 2.0g, sugar 33.0g, salt 0.72 g

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