Pudding time ...

Nostalgia Pudding 
(from Jocelyn Dimbleby)

8 oz butter
12 oz apricot jam
4 tbsp lemon juice
10 oz breadcrumbs
2 oz SR
5 oz caster sugar
6 eggs
1 tsp bicarb
4 oz chocolate

1. Measure out dry ingredients - breadcrumbs, sr, sugar, bicarb.
2. Melt butter and jam in saucepan.
3. Add lemon juice, pour over dry ingredients,
4. Add eggs, mix.
5. Add chocolate.
6. Put into dishes
7. Serves 14

Apple & Apricot Crumble

Med sq round cooked apple
6 apricots, chopped
2 ozs demerara sugar
1/2 tsp cinnamon
1/4 tsp nutmeg
4 oz butter
4 oz margarine
5 oz white flour
3 oz wholemeal flour
6 oz demerara sugar
cook at 180 for 30-40 mins
serves about 6


APRICOT BREAD AND BUTTER PUDDING

18 thin slices white bread, crusts removed
5 oz butter
10 oz chopped apricots
20 fl oz double cream
32 fl oz milk
8 big eggs (or 4 egg yolks and 4 eggs)
4.5 oz caster sugar
1.5 tsp vanilla

1. Preheat oven to 170/190 (5). Spread butter onto bread and cut each slice into 4 triangles. Arrange 9 slices of bread over base of tin. Sprinkle over the apricots, then arrange remaining bread triangles on top.
2. Mix cream, milk, eggs, vanilla and sugar together and sieve. Pour over bread and leave to soak 5 mins.
3. Put dish into roasting tin and pour hot water half way up the sides.
4. Bake in high oven for about 30 mins, until top is golden and custard is lightly set but soft in centre.
5. Remove from tin, cool about 15 mins.
6. Serve with cream or ice cream
7. Serves 18