• 75 g (3 oz) caster sugar, plus extra for dusting
  • 200 g (7 oz) ready-to-eat dried apricots, coarsely chopped
  • 125 ml (4 fl oz) water, plus 1 tablespoon
  • 3 tablespoons cornflour
  • 5 tablespoons Cointreau or other orange-flavoured liqueur
  • 150 ml (¼ pint) milk
  • 1 teaspoon vanilla essence
  • 125 ml (4 fl oz) double cream
  • 4 eggs, separated
  • icing sugar, for dusting

Grease 8 ramekin dishes and dust each one lightly with caster sugar. Put the apricots in a small pan with the measured water and simmer gently for 3 minutes until softened. Blend ½ teaspoon of the cornflour with 1 tablespoon water and add it to the pan. Cook gently for 1 minute or until the sauce has thickened.

Put the mixture in a food processor or blender, add the liqueur and blend until smooth. Divide the mixture among the ramekins.

Blend the remaining cornflour in a pan with a little of the milk. Add the remaining milk and heat gently, stirring, until thickened. Stir in 50 g (2 oz) of the caster sugar, the vanilla essence, cream and egg yolks and put in a large bowl.

Beat the egg whites until peaking and gradually beat in the remaining caster sugar. Using a large metal spoon, fold the egg whites into the custard.

Spoon the mixture into the ramekins and put them on a baking sheet. Bake in a preheated oven, 200°C (400°F), Gas Mark 6, for 20 minutes or until well risen. Dust with sifted icing sugar and serve immediately.

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