• 12 apricot halves (fresh or preserved)
• fat for frying
• castor sugar
• ground cinnamon

Make the batter by creaming the yeast and sugar and adding a little milk. Sift together 2 oz. of the flour and the salt into a warm bowl. Mix to a batter consistency with the yeast mixture, adding more milk if required. Leave to rise until double its size. Meanwhile, drain the apricots from the s