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Apr

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United Kingdom

Known as a British recipe, with similar versions prepared across other nations.

Ingredients 5 ingredients

  1. Pudding
  2. Apple
  3. Apricots
  4. Cut
  5. four ounces of powdered sugar

Cook safely

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

  • Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
  • Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.

Method

  1. stones, and rollthem ina pan with four ounces of powdered sugar.
  2. Prepare your crust, line your mould with it, put in your apricots, and finish the same as in the receipt for Apple Pudding 4 la Frangaise.
  3. ar Apricot Puffs.*—Roll out some puffpaste to about fifteen inches long, the eighth of an inch in thickness, and five or six inches wide: then lay on at equal distances, two inches from the edge of the paste, a small quantity of apricot marmalade;
  4. moisten the paste round each bit of marmalade, and turn the two inches of paste over, pressit down round the preserve so as to unite the upper and under crusts, and to keep the marmalade from spreading;
  5. and then with a circular paste, using half of it only, cut them out into semi-circular turnovers 5 place them.
  6. on a baking-tin, dorez and bake them in @ hot oven.
  7. When nearly done sprinkle them with sugar, and glaze them.

Plating

Cookware for this recipe

  • Chef's knife
  • Spatula
  • Rolling pin