Golden Apricot Pudding

For 4-6 people you need

1lb. fresh apricots
1/4 pint water
4 oz. soft brown sugar

For the topping

3 oz. butter
3 oz. sugar
4 oz. self-raising flour or plain flour and 1 level
teaspoon baking powder
4 tablespoons milk
3 egg whites
1/2 oz. flaked or chopped nuts

For the golden sauce

3 egg yolks
1 oz. castor sugar
3 tablespoons apricot juice
1 teaspoon lemon juice

  • Halve and stone apricots, cook in water with sugar until just tender.
  • Drain but keep syrup.
  • Put fruit into the well greased dish.
  • Prepare topping by creaming butter and sugar together until light and fluffy.
  • Fold in sieved flour and milk.
  • Whisk egg whites and gently fold in creamed mixture.
  • Spread over fruit, sprinkle with flaked nuts and bake until firm to touch.
  • 10 minutes before serving, blend egg yolks and sugar together and slowly stir in apricot juice and lemon juice in a basin over simmering water.
  • Whisk until light and foamy.

Oven temperature: moderate, 350-375°F., Gas Mark 4
Oven position: centre

Laisser un commentaire

Votre adresse de messagerie ne sera pas publiée. Les champs obligatoires sont indiqués avec *