|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.