Apricot Pudding


  • ¾ pt. milk
  • ¾ pt. fresh breadcrumbs or cake-crumbs
  • short crustpastry, using 5–6 oz. flour, etc.
  • one 12 oz. can or 1 bottle of apricots
  • 2 oz. castor sugar
  • 2 eggs
  • 1 glass sherry
  • 2–4 oz. castor sugar for the meringue


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 crumbs. Pour into the pie-dish. Bake in a fairly hot oven (400° F., Gas 6) until the pastry is cooked and the filling is set—25–30 min. Whisk the egg whites stiffly, stir in lightly the 2–4 oz. castor sugar and spread this meringue over the top of the pudding. Dredge well with castor sugar and decorate with strips of angelica and cut glacé cherry, if liked. Bake in a very cool oven (290° F., Gas 1) until the meritngue is crisp and golden —about 30 min.