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Milk Pudding with Apricots Veg CD DP Hungarian 55mins plus cooling
Hungarian name: Tejespite baracklekvárral
Ingredients 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
Instructions
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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