For 4-6 people you need:

1lb. fresh apricots
1/4 pint water
4 oz. soft brown sugar

 For the topping:

3 oz. butter
3 oz. sugar
4 oz. self-raising flour or plain flour and 1 level
teaspoon baking powder
4 tablespoons milk
3 egg whites
1/2 oz. flaked or chopped nuts

  For the golden sauce:

3 egg yolks
1 oz. castor sugar
3 tablespoons apricot juice
1 teaspoon lemon juice
 

1. Halve and stone apricots, cook in water with sugar until just tender.
2. Drain but keep syrup.
3. Put fruit into the well greased dish.
4. Prepare topping by creaming butter and sugar together until light and fluffy.
5. Fold in sieved flour and milk.
6. Whisk egg whites and gently fold in creamed mixture.
7. Spread over fruit, sprinkle with flaked nuts and bake until firm to touch.
8. 10 minutes before serving, blend egg yolks and sugar together and slowly stir in apricot juice and lemon juice in a basin over simmering water.
9. Whisk until light and foamy.

 Oven temperature: moderate, 350-375°F., Gas Mark 4
 Oven position: centre

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