Apricot Pudding
1 cup bread crumbs
1 cup dried apricots, stewed and riced
1 egg, separated
1/2 cup sugar
6 marshmallows
Saturate the bread crumbs with juice drained off the stewed apricots. Add
fruit and the beaten egg yolk to the crumbs. Stir in sugar. Beat the
egg white until stiff and fold into fruit mixture. Pour pudding into
buttered ramekins and bake in 350 degree oven for 30 to 40 minutes. When
nearly done top with a marshmallow and return to oven until marshmallow is
toasted.
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