Free Cooking Recipes

This delicious pudding, made with dried apricots, is firm on top but soft and creamy underneath. It is inexpensive and very easy to make.

6 SERVINGS
6 oz. [1 cup] dried apricots
10 fl. oz. [11/4 cups] water
4 eggs
grated rind and juice of 1 lemon
5 tablespoons flour
2 tablespoons melted butter
6 oz. [3/4 cup] sugar
a pinch of salt
10 fl. oz. [1 1/4 cups] milk

Directions:

1. Preheat the oven to moderate 350 ˚F (Gas Mark 4, 180 ˚C). Lightly grease an ovenproof soufflé dish.
2. Put the apricots in a medium-sized saucepan with the water. Bring to the boil, lower the heat and then simmer for 10 minutes, or until the apricots are tender. Put the apricots and the liquid into an electric blender and blend, or push through a sieve to make a puree.
3. Separate the whites of the eggs from the yolks. Set the egg whites aside. In a medium-sized mixing bowl, beat the yolks thoroughly with a whisk or a rotary  beater, adding the grated lemon rind and the juice, the flour, melted butter, sugar, salt, milk and the apricot puree. Beat unal well mixed.
4. Whisk the egg whites until they stand up in peaks when the whisk is removed. Fold the egg whites into the apricot mixture. Pour into the soufflé dish.
   Put 1 inch of water into a baking pan. and place the soufflé dish in it. Place in the centre of the oven and bake for 40 minutes or until the top of the pudding firm to the touch. Eat warm or cold.