1 TIN OF 420g (15oz) canned apricots, drained
1/2 pint double cream
1/2 teaspoon vanilla essence
4 level tablespoons demerara sugar
Heat the oven to 325°F, 160°C,
Divide the apricots between four 1/4 pint (150 ml) individual oven proof dishes or six ramekins.
Beat the cream, eggs and vanilla essence together and pour over the apricots, dividing equally between the dishes.
Bake in the oven for 25 minutes or until set.
Then remove and sprinkle the tops thickly with demerara
sugar and put under a hot grill for 2 to 3 minutes for the
sugar to melt and go golden brown.