An Apricot Pudding

Preparation info

  • Difficulty

    Easy

Appears in

The Art of Cookery Made Plain and Easy

By Hannah Glasse

Published 1747

  • About

Method

Coddle six large Apricots very tender, break them very final, sweeten them to your Taste. When they are cold, add Six Eggs, only two Whites well beat, mix them well together with a Pint of good Cream, lay a Puff-paste all over your Dish, and pour in your Ingredients. Bake it half an Hour; donโ€™t let the Oven be too hot when it is enough, throw a little fine Sugar all over it, and send it to Table hot.