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Milk Pudding with Apricots    Veg  CD  DP  Hungarian  55mins plus cooling   


Hungarian name:  Tejespite baracklekvárral

Serves 4-6    Cold  Vegetarian  Fruit  Alcohol  Dessert  Hungary  Eastern Europe



1L/35fl.oz. Milk 

200g/7oz Plain Flour

100g/4oz Sugar

1/4 teasp Salt

3 Eggs

100g/4oz Apricot Jam

60ml/2fl.oz. Apricot Brandy (pálinka) 

200g/7oz tinned Apricots

Icing Sugar to serve



1. Preheat the oven to 150C, 300F, Gas Mark 2 and lightly grease a shallow ovenproof dish or tin.


2. Place the flour, milk, salt, sugar, and eggs in a large mixing bowl and beat well to make a batter.


3. Pour the mixture onto the greased dish and bake and cook for 45 minutes, until golden brown and the mixture has blistered. 


4. Remove from the oven and allow to cool.


5. Just before serving,  heat the apricot jam and  brandy in a small saucepan, mixing well. 


6. To serve - cut the pudding into squares and place on individual serving dishes.  Place some of the apricots on each dish and pour the warm apricot jam mixture over the top of the fruit. Dust with icing sugar.




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Key techniques required to make this recipe


Bake - To cook in an enclosed oven

Beat – To introduce air into a mixture using a utensil such as a wooden spoon, fork or whisk, in order to achieve a lighter texture.


Freezing/Make ahead


Tips, Options and Substitutions



Main equipment required to make this Recipe


Mixing Bowl

Wooden or Plastic Spoon


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