Apricot Caramel Crumble


15 oz (425g) tin of apricots
1 oz (25g) butter
2 oz (50g) brown sugar
1 oz (25g) flour
½ pt (300ml) milk
1 egg, separated

2 oz (50g) butter
2 oz (50g) S. R. flour
pinch of salt
2 oz (50g) cake crumbs
1 oz (25g) brown sugar
2 oz (25g) coconut


1. Drain apricots and place in a 3 pint ovenproof dish.
2. Melt butter and sugar and stir in flour and milk.
3. Boil slightly, stirring all the time.
4. Cool slightly and stir in egg yolk.
5. Beat egg white until stiff and fold into mixture.
6. Pour sauce over apricots.
7. To make crumble, rub butter into sifted flour and salt, mix in remaining ingredients and sprinkle over apricots.
8. Bake in a pre-heated oven 180°C/350°F/Gas 4 for 35-40 minutes.

Dolina MacKinnon, Kilmorack