Apricot Pudding
10 Apricots
600ml (1 pint) Cream
110g (4oz) Sugar
110g (4oz) Clarified Butter
6 Egg Yolks
3 Egg Whites
1 tbsp Rose Water
Pastry
Peel, stone and halve the apricots.
Place into a saucepan with the sugar and cook over a fairly high heat.
Allow to stand and go cold.
Beat the eggs well.
Add the cream and rose water, mixing thoroughly.
Add the apricots and clarified butter, beating well together.
Line a pie dish with a thin layer of pastry.
Pour in the mixture.
Bake for 30 minutes.
To make Apricock Pudding
Take ten apricocks, pare, stone, and cut them in two, put them into a pan with a quarter of a pound of loaf sugar, boil them pretty quick whilst they look clear, so let them stand whilst they are cold; then take six eggs, (leave out half of the whites) beat them very well, add to them a pint of cream, mix the cream and eggs well together with a spoonful of rose-water, then put in your apricocks, and beat them very well together, with four ounces of clarified butter, then put it into your dish with a thin paste under it; half an hour will bake it.
English Housewifry - 1764
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