|Biscuit/Cake crumbs||1⁄4 Pound|
|Vanilla essence||1 Teaspoon|
|Apricot halves||9 (Preserved, I.E. Canned Or Bottled)|
|Glace cherries||1⁄4 Cup (4 tbs) (For Decoration)|
|Apricot sauce||1 Tablespoon (As Required)|
Rub the biscuit- or cakecrumbs through a fine sieve.
Heat the milk, add the crumbs, leave to stand for 10-15 min until soft; then beat until smooth.
Beat in the sugar and eggs.
Flavour with vanilla essence.
Grease a plain mould or basin with butter, line the base with a round of greased paper and sprinkle with castor sugar.
Pour in the mixture and cover with paper.
Stand the mould in a tin of hot water, and bake in a warm oven (335° F., Gas 3) until the mixture is firm to the touch; about 3/4 hr.
Meanwhile make the apricot sauce.
When the pudding is set in the middle, leave it to stand a few minutes and then carefully unmould on to a dish.
Tear off the paper, arrange apricot halves round the dish, decorate pudding with cherries, and pour round it the apricot sauce.
Serving size: Complete recipe
Calories 1572 Calories from Fat 369
% Daily Value*
Total Fat 42 g63.9%
Saturated Fat 15.7 g78.7%
Trans Fat 0 g
Cholesterol 471 mg157%
Sodium 886.9 mg37%
Total Carbohydrates 269 g89.6%
Dietary Fiber 9.2 g36.9%
Sugars 192.2 g
Protein 41 g82.9%
Vitamin A 196.3% Vitamin C 75%
Calcium 65.5% Iron 40.6%
*Based on a 2000 Calorie diet