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Apricot Pudding, Baked

Peel, stone, and halve a dozen fresh ripe apricots: place them in a saucepan with a glassful of white wine, and let them simmer very gently for a quarter of an hour. Take them from the fire, and add four of the kernels blanched and pounded, and two table-spoonfuls of sifted sugar. Beat them with a fork; then mix with them four sponge-cakes crumbled, a breakfast-cupful of new milk, and three eggs well beaten. Pour the mixture into a welloiled mould, and bake immediately. This pudding may be eaten hot or cold. It cold, turn it out into a glass dish, and pour round it a good custard. Time to bake, forty minutes. Sufficient for six persons. Probable cost, 1s. 10d., with apricots 1d. each.