Apricot Pudding

Preparation info

  • 6

    helpings
    • Difficulty

      Easy

Appears in

Mrs Beeton's All About Cookery

By Isabella Beeton

Published 1861

  • About

Ingredients

  • ¾ pt. milk
  • ¾ pt. fresh breadcrumbs or cake-crumbs

Method

Boil the milk, pour it over the breadcrumbs and let them soak for ½ hr. Line the sides of a 2-pt. pie-dish with the pastry.

Strain the apricots, pass them through a fine sieve and add to them 2 oz. sugar, egg yolks, sherry and soaked