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 Open shortcrust base filled with stewed apricots, possibly with crushed apricot kernels, in egg custard, baked. Known from Glasse 1747, Raffald 1769, etc  Original Receipt from ‘The London art of cookery and domestic housekeeper’s complete assistant‘ by John Farley (Farley 1811)Apricot Pudding. TAKE six large apricots, and coddle them till tender, break them very small, and sweeten them to the taste. When cold, add to them six yolks and two whites of eggs: mix them well together with a pint of good cream, lay a puff paste all over the dish, and pour in the ingredients. Bake it half an hour, in a moderately heated oven, and when enough, throw a little fine sugar all over it.  |
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