Mrs Beetons Puddings and Desserts Revisited
Baked Apricot Pudding
12 Large Apricots
Good Short Crust
600ml (1 pint) Milk
450ml (¾ pint) Breadcrumbs
85g (3oz) Caster Sugar
4 Egg Yolks
1 glass Sherry
Boil the milk and pour it on to the breadcrumbs.
Allow to cool for a few minutes.
Add the sugar, the well whisked egg yolks and sherry.
Cut the apricots in half, scald them until they are soft and break them up with a spoon, adding a few of the kernels, which should be well pounded in a mortar.
Mix the fruit and other ingredients together.
Put a border of pastry round the dish, fill with the mixture.
Bake for 30 to 45 minutes.
Time: 30 to 45 minutes.
Sufficient for 4 or 5 persons.
Seasonable in August, September and October.
BAKED APRICOT PUDDING
1238. INGREDIENTS - 12 large apricots, 3/4 pint of bread crumbs, 1 pint of milk, 3 oz. of pounded sugar, the yolks of 4 eggs, 1 glass of sherry.
Mode - Make the milk boiling hot, and pour it on to the bread crumbs; when half cold, add the sugar, the well-whisked yolks of the eggs, and the sherry. Divide the apricots in half, scald them until they are soft, and break them up with a spoon, adding a few of the kernels, which should be well pounded in a mortar; then mix the fruit and other ingredients together, put a border of paste round the dish, fill with the mixture, and bake the pudding from 1/2 to 3/4 hour.
Time - 1/2 to 3/4 hour.
Average cost, in full season, 1s. 6d.
Sufficient for 4 or 5 persons.
Seasonable in August, September, and October.
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