Apricot Sponge Pudding Recipe
Apricot Sponge Pudding with Apricots, Sugar, Lemon Rind, Madeira, Milk, Eggs and Butter.
INGREDIENTS
4 oz (100g) Dried Apricots
Water
2 oz (50g) Granulated Sugar
A Strip of Lemon Rind
Slices of Stale Madeira or Sponge Cake
1 1/2 pints (900ml) Milk
2 Eggs
1/2 oz (13g) Butter
METHOD
Well cover the apricots with boiling water and leave them to soak overnight.
Then put the apricots in a saucepan with the water in which they were soaked, sugar and the lemon rind, and stew gently until they are a soft pulp. Remove the lemon rind. Well grease a pie dish with butter. Put a thin layer of cake slices, then a layer of apricots, and continue until all are used. The top layer needs to be cake. Beat the eggs well, mix the milk with them, and pour this in. Stand the dish in a baking tin containing a little water, and bake in a slow oven (180C, 350F, Mark 3) until the pudding has set.
Serves 4.
Based on the Apricot Sponge Pudding recipe in:
Home Cookery Illustrated
by Anon (Odhams Press, Circa 1955).