Almond And Apricot Pudding With Apricot Sauce
|Dried apricots||1⁄3 Cup (5.33 tbs)|
|Sponge cake crumbs||2 Cup (32 tbs)|
|Ground almonds||1⁄3 Cup (5.33 tbs)|
|Milk||1⁄3 Cup (5.33 tbs)|
|Lemon rind||1 Teaspoon, finely grated|
|Almond extract||1⁄4 Teaspoon|
|Eggs||2 , separated|
|Dried apricots||1⁄4 Cup (4 tbs), cooked|
|Apricot liquid||1 1⁄4 Cup (20 tbs)|
|Light cream||1⁄2 Cup (8 tbs)|
|Lemon juice||2 Teaspoon|
Canned pineapple instead of apricots can be used for this feather-light pudding, and if you have trimmings from sponge finger biscuits left over from another dessert you can use them instead of cake crumbs.
Cover the apricots with 1 1/4 cups of water, bring to simmering point and cook gently until required.
Put the sponge cake crumbs and ground almonds into a bowl, pour over the cream and milk and leave to soak, stirring occasionally, Cream the butter and sugar with the lemon rind until light and fluffy.
Add almond extract to the egg yolks; beat in, alternately with the crumb mixture.
Drain, chop and add half the apricots.
Beat the egg whites until stiff but not brittle and fold into the mixture.
Turn into a well-greased 4 cup pudding mold and cover with well-greased kitchen foil.
Steam for 1 3/4—2 hours until well risen.
Test with a skewer; it should come out clean.
Leave to shrink slightly before unmolding.