For 6-8 portions you need

4 oz. butter
4 oz. icing sugar
2 oz. castor sugar
1 medium can apricot halves
grated rind 1 lemon
12 sponge fingers

  To decorate:

1 oz. flaked browned almonds
 

1. Cream the butter with the icing and castor sugar until soft and creamy.
2. Drain the apricots.
3. Stir into the butter mixture 1 tablespoon apricot syrup and grated lemon rind.
4. Dip six sponge fingers in remaining apricot syrup and arrange on serving plate side by side.
5. Spread lightly with butter cream mixture.
6. Chop half apricots and arrange on top pressing lightly into butter cream.
7. Dip remaining sponge fingers in syrup and arrange on top.
8. Cover with butter cream, spreading it round sides as well and cover with rest of the whole half apricots.
9. Spike with almonds and chill for 1/2 hour before serving.

 TO SERVE: Cut down through sponge fingers.

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