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
- Halve and stone apricots, cook in water with sugar until just tender.
- Drain but keep syrup.
- Put fruit into the well greased dish.
- Prepare topping by creaming butter and sugar together until light and fluffy.
- Fold in sieved flour and milk.
- Whisk egg whites and gently fold in creamed mixture.
- Spread over fruit, sprinkle with flaked nuts and bake until firm to touch.
- 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.
- Whisk until light and foamy.
Oven temperature: moderate, 350-375°F., Gas Mark 4
Oven position: centre