Apricots Under a Caramel Cloud from Sweet Dreams by Josceline Dimbleby
A good pudding for late autumn, when the variety of fruit is becoming limited, and you want a change from cooked apples. Dried apricots have a wonderfully intense taste and here they are covered by...
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Ingredients
- 2 oz (50 g) dark brown sugar
- 8 oz (225 g) dried apricots
- ½ pint (300 ml) soured cream
- 6–7 oz (150–175 g) caster sugar
- 8 oz (225 g) cream cheese
- ¾ pint (450 ml) water
- a pinch of salt
- 1 teaspoon (5 ml spoon) vanilla essence
- 4 large eggs (size 1–2), separated
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