BAKED APRICOT PUDDING

The Book of Household Management · Beeton, Mrs. (Isabella Mary) · 1861
Source
The Book of Household Management
Yield
4.0 – 5.0 persons
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (6)
INGREDIENTS
Instructions (5)
  1. Make the milk boiling hot, and pour it on to the bread crumbs.
  2. When half cold, add the sugar, the well-whisked yolks of the eggs, and the sherry.
  3. 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.
  4. Then mix the fruit and other ingredients together.
  5. Put a border of paste round the dish, fill with the mixture, and bake the pudding from 1/2 to 3/4 hour.
Original Text
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.
Notes
—