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Stewed Apricots with Custard

12 apricots 4 tablespoonfuls sugar 4 eggs I pint (2 cups) cream 1 gill (14 pint) rum A few slices sponge cake 1/2 pint (I cup) hot water Peel the apricots and cut them into halves, re- Crush the vermicelli in the hand till it is in quite short pieces. Put it into the boiling milk, then add the butter, and stir over the fire till it becomes thick; this will take a quarter of an hour. Remove from the fire, add the sugar, almonds, grated rind of lemon, nutmeg, and the yolks of the eggs, stir all to mix thoroughly, then add the stiffly beaten whites and stir them in gently. Pour into a well-buttered earthenware dish, cover with the lid or a buttered paper, and steam for one hour. Serve with sweet sauce.

The pudding can be baked in a moderate oven till it is nicely browned. Serve with cream. 16 walnuts