Grace's Cookery Book: Puddings

Apricot Hot Souffle

• I tin apricots (approx 420g/16oz)
• 40g butter
• 60g castor sugar
• 40g plain flour
• 1 rounded tablespoon dried milk powder
• Half a teaspoon almond essence
• 3 separated eggs

Method:

Grease an ovenproof dish
Drain apricots
Make up juice with cold water to 275 ml (half a pint)
Chop apricots and set aside
Mix flour and milk powder together, and gradually blend into the juice/water, adding the almond essence
In a separate bowl, cream butter and sugar until light and fluffy
Beat in egg yolks one at a time
Add the juice mix, and stirring well
Just before cooking, stiffly whisk the egg whites, and carefully fold into the mixture
Pour half the mixture into the ovenproof dish
Then add a layer of apricots, and then pour over the rest of the mixture
Bake for approx 45 mins at gas mark 5 (375 degrees)