Apricot Pudding

INGREDIENTS

INSTRUCTIONS

1. Pre-heat oven to 230deg.C. Lightly grease a 25cm tart tin. Line
tart tin with pastry, rolled thinly. Prick the base lightly with a
fork.
2. Choose a saucepan that will take the apricots in a single layer,
cut side down. Put them in and set the pan over a very low heat until
the juices begin to run. Avoid adding water if you can. Sprinkle on 2
tablespoons sugar, and cook uncovered until the apricots are tender.
Raise the heat to evaporate any liquid. Liquidize or process with
yolks and cream. Sweeten further to taste and fold in the beaten egg
whites with a metal spoon. Place a baking sheet in the oven.
3. Pour the filling over the pastry but do not fill right to the top
as the filling will rise. Any leftover filling can be used to make
little custards and tarts. Slide the tin on to the baking sheet,
which will become very hot in this brief time. The heat helps to set
the pastry fast.
4. Place in oven to bake. After 15 minutes, reduce temperature to
180deg.C. If the pastry shows signs of ballooning up through the
filling, prick it with a fork. Leave for about 20 minutes, or until
only the centre is slightly wobbly under the crust. Like a souffle,
apricot pudding benefits from the creaminess of the centre, which
acts as a sauce.
This recipe is taken from Jane Grigson's Fruit Book, (1982),
published by Michael Joseph, London.
Converted by MC_Buster.
Per serving: 2205 Calories (kcal); 174g Total Fat; (70% calories from
fat); 40g Protein; 123g Carbohydrate; 859mg Cholesterol; 847mg Sodium
Food Exchanges: 7 1/2 Grain(Starch); 2 Lean Meat; 0 Vegetable; 0
Fruit; 34 Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.

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