1 Swiss roll
14 oz (400 g) can apricots, drained
2 tbsp custard powder
2 eggs, separated
1 tbsp granulated sugar
1 pt (600 ml) milk
1/2 cup (4 oz) 125 g caster sugar (superfine granulated)
1/3 cup (1 oz) 25 g almonds, blanched and halved
14 oz (400 g) can apricots, drained
2 tbsp custard powder
2 eggs, separated
1 tbsp granulated sugar
1 pt (600 ml) milk
1/2 cup (4 oz) 125 g caster sugar (superfine granulated)
1/3 cup (1 oz) 25 g almonds, blanched and halved
method
1. Preheat the oven to 350°F (180°C) gas mark 4.
2. Slice the Swiss roll and place in a 2 pt (1.2 L) ovenproof dish.
3. Arrange the apricots on top.
4. Blend the custard powder, egg yolks and granulated sugar in a bowl, with a little of the milk.
5. Heat the remaining milk in a small saucepan and when nearly at boiling point, pour onto the custard mixture, stirring.
6. Pour back into the saucepan and bring to the boil, stirring constantly until thickened, then pour over the apricots and Swiss roll.
7. Whisk the egg whites in a bowl until stiff and gradually whisk in the caster sugar.
8. Pile this mixture on top of the custard and sprinkle with almonds.
9. Bake in the oven for 20 minutes until the top is golden brown.
2. Slice the Swiss roll and place in a 2 pt (1.2 L) ovenproof dish.
3. Arrange the apricots on top.
4. Blend the custard powder, egg yolks and granulated sugar in a bowl, with a little of the milk.
5. Heat the remaining milk in a small saucepan and when nearly at boiling point, pour onto the custard mixture, stirring.
6. Pour back into the saucepan and bring to the boil, stirring constantly until thickened, then pour over the apricots and Swiss roll.
7. Whisk the egg whites in a bowl until stiff and gradually whisk in the caster sugar.
8. Pile this mixture on top of the custard and sprinkle with almonds.
9. Bake in the oven for 20 minutes until the top is golden brown.
serving amount
serves 4
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