Josceline Dimbleby

Queen of Puddings with Fresh Poached Apricots

Preparation info
  • Serves

    6

    • Difficulty

      Easy

Appears in
The Cook's Companion: A step-by-step guide to cooking skills including original recipes
The Cook's Companion

By Josceline Dimbleby

Published 1991

  • About

Queen of puddings really does suit its name: for me it is an old-fashioned pudding of the highest order. I like to use fresh apricots when they are available instead of the usual jam. Later in the summer blackcurrants are excellent, too. Serve this pudding either hot or well chilled and with cream if preferred.

Ingredients

  • 75 g (3 oz) fresh white breadcrumbs
  • 300 ml (½

Method

Butter a 1.5-1.8 litre (2½-3 pint) oven proof baking dish and sprinkle the fresh white breadcrumbs evenly in the bot tom. Put the milk and cream in a saucepan with the lemon rind and butter and heat until