Apricots in Buttermilk Custard
Fat 1g (1g sat)
Butter for greasing
Apricots 5, halved and pitted
Caster sugar 2 tsp, plus 2 tbsp
Cornflour 2 tsp
Buttermilk 284ml pot
Vanilla extract about ½ tsp
Toasted flaked almonds 1 tbsp (optional)
Icing sugar for dusting (optional)
1. Preheat the oven to 200°C/400°F/Gas 6. Lightly butter two 300ml (½ pint) gratin dishes. Lay the apricot halves in the base of each dish, cut-side up. Sprinkle with 2 teaspoons of the sugar and then bake for 15–20 minutes until softened.
2. Whisk the cornflour into the buttermilk with the remaining sugar and the vanilla extract. Pour the mixture into the dishes around the fruit.
3. Put the dishes into a roasting tin and pour enough boiling water into the tin to come halfway up the sides of the dishes.
4. Reduce the heat to 160°C/325°F/Gas 3 and bake for 20–25 minutes until the custard is just set but still has a slight wobble. Sprinkle with almonds and icing sugar, if you like, and serve warm or chilled.
Recipe taken from Just For One Or Two cookbook.