Here is a simple apricot puddingy Stew some fresh apricots until saft, but not broken, then drain. Beat an egg with half a pint of milk and make into a smooth batter with fou ounces of self-raising flour and a pig@h of salt. Divide between in-ideal dishes which have been but tereu, leaving plenty of room for rising. Put one or two of the apricots into each dish and bake in a ho: oven until set and golden brown. Serve with the apricot syrup thickened with arrowroot.
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