3 tablespoonfuls fine white breadcrumbs
1 pint milk
zest of 1 lemon
butter; the size of a small egg
two eggs; separated
apricot jam
Boil (not just soak) the breadcrumbs in 1 pint of milk with the yellow rind of a lemon; and sweeten to taste. Take it from the heat and beat in a lump of butter (the size of a small egg) and the yolks of two well-whisked eggs. Put a layer of apricot jam at the bottom on the dish, pour over that thickened custard; cover again with jam, and, lastly, spread the top smooth with the white of the eggs whipped, a tablespoonful of sugar and a spot of vanilla. (This top should be spread smooth, like white icing.)
Bake in a very gentle oven till the eggs are “set”, and the top crusted crisp and lightly browned. When this simple pudding is made for festive occasions, the jam is moistened with sherry or spiced rum and it is served cold, the top decorated with cut crystallized fruits.