Apricot Pudding

Ingredients

• 4 oz. COX’S INSTANT POWDERED GELATINE
• 1 lb. tin of apricots
• % pint milk
• Juice of half a small lemon
• 2 tablespoonfuls sugar
• 2 gill whipping cream
• Keep back three half apricots for decoration.

Method

1. 1

   Set aside 1 gill of the apricot syrup.

2. 2

   Rub the remaining apricots and syrup through a hair sieve to make 4 pint of purée.

3. 3

   Dissolve the Gelatine and sugar in the gill of apricot syrup, add this to the purée along with the lemon juice.

4. 4

   Stir this mixture into the milk, colour with carmine, and when beginning to thicken, pour into a mould.

5. 5

   When set, turn out and decorate with whipped cream and three half apricots cut into slices.

As published

This recipe was extracted from Cox's manual of gelatine cookery (copyright) (1938) by J. & G. Cox Limited, page 30. The excerpt below is the record exactly as published.

APRICOT PUDDING. Six to eight persons 4 oz. COX’S INSTANT POWDERED GELATINE 1 lb. tin of apricots % pint milk Carmine Juice of half a small lemon 2 tablespoonfuls sugar 2 gill whipping cream Keep back three half apricots for decoration.

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