Home › The Principles of Cookery › Apricot Pudding of Tinned Apricots

Apricot Pudding of Tinned Apricots

Take one and a half ounces of cornflour, two eggs, two and a half ounces of sifted sugar, one pint of milk, and half a tin of preserved apricots. Mix the cornflour with a little of the cold milk, then add the rest, and boil for ten minutes. Remove the saucepan from the fire and let it cool, then add the yolks of the eggs and some of the syrup from the apricots, and bake for fifteen minutes. Beat the whites of the eggs to a stiff froth, together with an ounce of sifted sugar. Put a layer of apricots over the baked cornflour, and spread the stiff whites over all, making it look as rocky as possible. Put into the oven to brown for four or five minutes. Serve hot or cold. Sufficient for four persons. Probable cost, 8d.