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

Yeast Batter

• ¼ oz. yeast
• ¼ teasp. castor sugar
• 1½ gill warm milk (approx.)
• 6 oz. plain flour
• pinch of salt
• 1 oz. melted butter

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 syrup. When the dough is risen, add the rest of the flour and warm milk to make a batter consistency, and work in the melted butter. Leave to rise again in a warm place. Coat the apricots thinly with the batter and place them on a well-buttered paper. Leave in a warm place for 30 min. Fry in hot fat until nicely brown.

Drain well and dredge with plenty of castor sugar and cinnamon, before serving.