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Pudding: Apricot Pudding




Source of Recipe


amethysts-recipes.com


List of Ingredients




1 pound dried apricots, chopped
1 12-ounce package golden raisins
1-1/2 cups chopped mixed candied fruit
1-1/2 cups candied cherries, halved
1 cup slivered almonds
1 cup chopped walnuts
Grated rind of 2 oranges
Grated rind of 1 lemon
1 cup sugar
4 cups bread crumbs
1/2 cup all-purpose flour
1/2 cup butter or margarine, melted
4 eggs, lightly beaten
2/3 cup milk


Recipe



Grease a 2-quart heat-proof bowl with butter.

In a large mixing bowl, combine all ingredients; stir until well blended. Spoon into prepared bowl. Cover with waxed paper, then with aluminum foil; seal tightly.

Place in a saucepan; pour in hot water until halfway up the sides of the bowl. Bring to a boil; simmer 6 to 8 hours, replacing hot water as necessary.

Remove foil and waxed paper from the of the pudding. Cool. Cover with clean waxed paper and aluminum foil. Seal tightly; store in a cool, dry place for 2 weeks.