No. 1499 — Fresh Apricot Pudding
English historical translation of Molokhovets recipe No. 1499 from the 1901 Russian cookbook, retaining original methods and measures.
Stone ripe apricots, rinse and cook covered in their own juice until tender, stirring frequently so they do not burn. Rub through a sieve.
For half a Russian pound of purée add one glass of sugar and boil with stirring until reddish and so thick that it drops rather than runs from a spatula.
Cool slightly, add eight yolks, a tablespoon of fine wheat flour and a tablespoon of rice or potato flour, and a little less than a quarter pound of butter.
Mix, heat while whisking until very hot, then take from the heat and add a small glass of rum.
While still hot fold in eight whipped whites, mixing from below upward.
Transfer to a well-buttered mould dusted with rice flour and cook in a boiling water bath as in the general note, about one hour.
Do not add too much butter or flour or the pudding will be hard. Rest the cooked pudding about ten minutes, carefully unmould and pour sabayon over it.
To provide
2 Russian pounds apricots with stones 1 glass sugar, 8 eggs and ¼ pound butter | 1 tablespoon fine wheat flour 1 tablespoon rice flour |