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Prep Time: 5 Minutes Cook Time: 45 Minutes |
Ready In: 50 Minutes Servings: 8 |
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Incredibly simple store-cupboard dessert to whip together on a weeknight. Replace the apricots with whatever fruit you want - fresh raspberries and blueberries, cherries, strawberries. Whatever mood strikes you. Ingredients:
1 (400 g) can apricot halves in juice |
2 tablespoons plain flour |
100 g golden caster sugar |
50 g ground almonds |
2 eggs |
2 egg yolks |
250 ml double cream |
Directions:
1. Preheat your oven to 200°C.
2. Butter a 20cm flan dish. Arrange half the apricots in the bottom of the dish.
3. Beat together all the ingredients except the fruit until you have a smooth batter.
4. Pour into the tin and arrange the remainder of the fruit on the top.
5. Bake for 25-45 minutes, until golden and set.
6. Serve hot or cold.
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