Gradually add sugar to butter, creaming well.
Add egg and beat hard. Mix in apricots.
Sift flour, measure and sift again with dry ingredients.
Stir into apricot mixture. Add nuts and mix well.
Bake in greased 8 inch square pan in 350F oven for 45 minutes.
Cut into squares. Serve warm with Pudding Sauce (recipe below),
custard sauce or whipped cream. Good reheated.
This pudding keeps well and it also may be frozen. Serves 9.

SAUCE:
1/4 cup butter or margarine
1 cup sugar
1/2 cup cream or evaporated milk
1 1/2 tsp. pure Vanilla Extract or Rum Extract
Dash Nutmeg

Combine butter sugar and cream in saucepan.
Cook over low heat, stirring occasionally,
10 minutes or until slightly thickened.
Do not allow sauce to boil. Stir in extract and nutmeg.
Serve hot or cold over ice cream, bread pudding, gingerbread,
rice pudding, vanilla pudding, mincemeat pie or squares of warm cake.
Makes 1 1/2 cups.