Pre-heat the oven to 180 deg C (350 deg F) – spray a deep 24 cm ( 10 inch ) pie dish with cooking oil
Cream together the Butter and Sugar – add the Apricot Jelly and Yogurt – beat to combine
Mix together the Flour, Salt and Bicarbonate of Soda – stir into the Butter/Cream mixture – spoon into the prepared pie dish and sprinkle over half the Almonds
SAUCE:
In a medium saucepan, over medium heat, melt the Butter, Jelly and Sugar until the Sugar is completely dissolved – add the Evaporated Milk and simmer for 3 minutes, stirring occasionally
Pour half the Sauce over the batter in the pie dish – bake 20 minutes – remove from the oven
TO FINISH:
Carefully pour the remaining Sauce over the half baked pie and sprinkle with the remaining Almonds – return to the oven for a further 15 minutes or until cooked through
Remove from the oven and let stand 15 – 20 minutes to firm up a little before serving. (this is not a very firm pie – use an appropriate spatula or even egg lifter to dish up)
Nutrition Facts
Fudge Pie
Serving Size
1 Serving
Amount per Serving
Calories
441
% Daily Value*
Fat
25
g
38
%
Saturated Fat
16
g
100
%
Trans Fat
1
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
6
g
Cholesterol
68
mg
23
%
Sodium
177
mg
8
%
Potassium
100
mg
3
%
Carbohydrates
52
g
17
%
Fiber
0.4
g
2
%
Sugar
37
g
41
%
Protein
4
g
8
%
Vitamin A
760
IU
15
%
Vitamin C
1
mg
1
%
Calcium
111
mg
11
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition value, where given, is not always accurate. Please also check your ingredient labels.