Ye Olde Cook Book
This book shows some delisious and amazing recipes from the 1960`s
Apricot bread pudding
Ingredients
8 slices of wholemeal bread
75g (3oz)no-soaked dried apricots,chopped
50g (2oz) sultanas
2 tablespoons of clear honey
2 eggs
1 pint fresh milk
grated rind of 1/2 lemon
1 tablespoon mixed spice
custard to serve
1.Cut bread into triangles and place half in bace of an ovenproof dish
2.Mix apricots and sultanas, sprinkle half over bread drizzle with half of the honey.Repeat layers.
3.Beat eggs with milk,lemon rind and spice
4.Pour over bread and leave to stand for 15 mins
5.bake at 180c (350f) mark 4 for 40 mins or until set
6.Serve with custard
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