|
Ingredients
|
For 4
|
For 100
|
|
Apricot (dried)
|
225gms
|
5.6kg
|
|
Sugar
|
30gms
|
680gms
|
|
Butter
|
55gms
|
1.36kg
|
|
Lemon
|
¼
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4 ½
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Greased jelly mould. Cut bread into thin fingers. Dip in
melted butter and line the jelly mould with the buttered side touching the
dish. Put in the prepared filling. Cover the top with bread slices. Bake in a
hot oven for 30 to 45 minutes. The bread should be brown and crisp. Allow to
stand for a few minutes, then turn on to a hot dish. Sprinkle over with
powdered sugar.
Filling:
Soak apricot overnight. Stone. Remove nuts from stone and
mix with fruit. Add lime juice, rind and sugar. Cook till mixture thickens.
