FRENCH PUDDING
- Some apricot jam
- Lady fingers
- Fruit juice
- Pastry
- 1 heaping tablespoonful (1 oz.) flour
- 1 heaping tablespoonful (1 oz.) sugar
- 1 heaping tablespoonful (1 oz.) butter
- 1 gill (½ cup) cold milk
- ½ pint (1 cup) boiling milk
- Grated rind 1 lemon
- 3 eggs
- 1 pint (2 cups) whipped cream
- A few chopped nut meats
Butter a casserole and line it with the pastry, wetting the edges to keep it in place; put a layer of apricot jam at the bottom, then a thick layer of lady fingers which have been dipped in fruit juice.
Mix the flour and sugar in a saucepan, stir in the cold milk, add the butter and the boiling milk; stir over the fire till it thickens; let it cool a little, then add the lemon rind and the eggs well beaten. Bake in a moderate oven for half an hour.
Sweeten the whipped cream and put it on the top of the pudding through a forcing bag and tube.
Decorate with the chopped nuts.