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

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

TO SERVE: Cut down through sponge fingers.