Baked Apricot Pudding

Ingredients

• 12 large apricots
• 3/4 pint bread crumbs
• 1 pint milk
• 3 oz pounded sugar
• the yolks of 4 eggs
• 1 glass sherry

Instructions

1. Make the milk boiling hot, and pour it on to the bread crumbs;
2. when half cold, add the sugar, the well-whisked yolks of the eggs, and the sherry.
3. Divide the apricots in half, scald them until they are soft, and break them up with a spoon, adding a few of the kernels, which should be well pounded in a mortar;
4. then mix the fruit and other ingredients together, put a border of paste round the dish, fill with the mixture, and bake the pudding from 1/2 to 3/4 hour.