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6
helpingsEasy
Published 1861
Prepare the soufflé tin. Make the apricot purée by rubbing either stewed or tinned apricots through a fine sieve and thinning down the purée with some of the syrup.
Melt the butter in the saucepan, add the flour and cook slowly for a few minutes. Stir in gradually the apricot purée; continue cooking until the mixture thickens. Leave to cool. Beat in t