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📝 Description
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🥘 Ingredients
12 large apricots, 3/4 pint of bread crumbs, 1 pint of milk, 3 oz. of pounded sugar, the yolks of 4 eggs, 1 glass of sherry.
👨🍳 Method
Make the milk boiling hot, and pour it on to the bread crumbs; when half cold, add the sugar, the well-whisked yolks of the eggs, and the sherry. Divide the apricots in half, scald them until they are soft, and break them up with a spoon, adding a few of the kernels, which should be well pounded in a mortar; then mix the fruit and other ingredients together, put a border of paste round the dish, fill with the mixture, and bake the pudding from 1/2 to 3/4 hour.
📜 From Mrs Beeton's Book of Household Management (1861). Public domain.
⭐ Reader Reviews
Honest opinions from readers who have explored this book.
I tried this Baked Apricot Pudding from Mrs. Beeton's classic cookbook, expecting a stodgy dessert. Instead, I found a delightfully light and fruity bake that's perfect for a weeknight cook looking to impress. The key, I discovered, was in the breadcrumb mixture, which absorbed the milk and created a wonderfully moist, almost custard-like base that contrasted beautifully with the tangy apricots. What surprised me most was the sherry—just a splash transformed the entire dish. It added a richness and depth that elevated the humble apricots to something truly special. I baked mine in a modern ramekin, topping it with a quick pastry border for a rustic touch. The result was a comforting, yet elegant dessert that disappeared in minutes. If you're after a comforting, yet elegant dessert that disappears in minutes, give this a go.
