APRICOT CHRISTMAS PUDDING
1PT Orange Jelly
250gms dried fruit mix
250mls fresh cream
180mls boiling water
1 can chilled evaporate milk
Apricot halves
125mls sherry
500 mls apricot yogurt
Mind for decoration
METHOD:
Spray one large mould or two smaller ones with the capacity of about 2.5 litres, with non-stick spray. Add jelly to boiling water and dissolve. Cool and place in fridge until it begins to set. Mix dried fruit with sherry and heat until fruit is soft and plump. Cool completely. Whist milk until thick and creamy. Add jelly, a little at a time, beating continuously. Add yogurt to the dried fruit mix. Fold in evaporated milk. Whip cream until stiff and fold into the mixture. Turn into prepared mould or large serving dish and chill Until set. Turn out onto serving platter and decorate with apricot halves and mint.
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