Apricot Basket Recipe

You will need.....       3 oz. self-raising flour

                               pinch salt                             

                               2 oz. butter or margarine                           

Preparation Time      2 oz. castor sugar

20 minutes                1 egg, lightly beaten

                              1 dessertspoon milk

                              few drops vanilla essence

Cooking Time          1 8 oz. can apricot halves

15 minutes               1/4 packet lemon jelly

                              For the decoration:

Oven setting           1/4 pint double cream

375ºF; Gas Mark 5     piece of angelica 5 inches long

 

Sieve flour and salt. Cream fat and sugar till light and fluffy. Beat in egg with a tablespoon of flour. Beat in milk, essence and more flour. Stir in the rest of the flour. Put mixture in 10 well greased bun tins and bake in a moderately hot oven for 15 minutes. Cool.

 

Drain the apricots, reserve the syrup, make up to 1/4 pint with water, heat to dissolve jelly. Cool. Place half an apricot on each cake and coat with jelly. Allow to set.

 

Whip the cream and pipe small stars on each cake. Soak angelica in warm water until pliable. Cut narrow strips lengthwise, bend over and fix firmly into each cake.

 

Quick Tip

 

Making a jelly glaze: make up a jelly in the appropriate flavor with half the quantity of water and spoon over when syrupy and almost set. If too liquid it will sink into the pastry or sponge and make it soggy.

 

More Cake Recipes