175 g (6 oz) short crust pastry
apricot jam
1 pint (600 ml) milk
4 oz (100 g) fresh breadcrumbs
2 tablespoons sugar
2 tbsp (25 g) 1 oz butter
2 eggs, beaten
1 tablespoon lemon juice
grated rind of 1 lemon
apricot jam
1 pint (600 ml) milk
4 oz (100 g) fresh breadcrumbs
2 tablespoons sugar
2 tbsp (25 g) 1 oz butter
2 eggs, beaten
1 tablespoon lemon juice
grated rind of 1 lemon
method
1. Roll out the dough and use to line an 18 cm (7 inch) pie dish.
2. Spread the bottom with apricot jam.
3. Bring the milk to the boil.
4. Mix together the breadcrumbs and sugar in a bowl and pour over the milk.
5. Leave to stand for 5 minutes, then return to the saucepan.
6. Heat gently, stirring, for 3 minutes.
7. Remove from the heat and stir in the butter until melted.
8. Cool slightly, then beat in the eggs and lemon juice and rind. Pour into the pastry case.
9. Bake in a preheated moderately hot oven 200°C (400°F) Gas mark 6 for 35 minutes or until brown.
2. Spread the bottom with apricot jam.
3. Bring the milk to the boil.
4. Mix together the breadcrumbs and sugar in a bowl and pour over the milk.
5. Leave to stand for 5 minutes, then return to the saucepan.
6. Heat gently, stirring, for 3 minutes.
7. Remove from the heat and stir in the butter until melted.
8. Cool slightly, then beat in the eggs and lemon juice and rind. Pour into the pastry case.
9. Bake in a preheated moderately hot oven 200°C (400°F) Gas mark 6 for 35 minutes or until brown.
serving amount
serves 4
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