Apricot and Custard Pudding

Ingredients

• 4 pint boiled Custard.
• 4 pint Water.
• 4 lb. dried Apricots.
• Rind of 4 Lemon.
• 1 oz. Sugar.
• 3 Sponge Cakes.

Method

1. 1

   Wash the apricots and put to soak with the water for some hours, then simmer gently with the sugar and lemon rind till soft.

2. 2

   Cut the sponge cakes in half and put in a pie-dish with the apricots between and over.

3. 3

   Pour the juice over to soak the sponge cakes.

4. 4

   Coat thoroughly with the Custard, and bake in a moderate oven for twenty minutes.

5. 5

   May be served hot or cold.

As published

This recipe was extracted from Simple recipes (1930) by Brown & Polson Ltd, page 16. The excerpt below is the record exactly as published.

Apricot and Custard Pudding 4 pint boiled Custard. 4 pint Water. 4 lb. dried Apricots. Rind of 4 Lemon. 1 oz. Sugar. 3 Sponge Cakes.

Cook this with the app: pantry check, scaling, and the assistant.