STEWED APRICOTS WITH CUSTARD
- 12 apricots
- 4 tablespoonfuls sugar
- 4 eggs
- 1 pint (2 cups) cream
- 1 gill (¼ pint) rum
- A few slices sponge cake
- ½ pint (1 cup) hot water
Peel the apricots and cut them into halves, removing the stones. Put them into a casserole with two tablespoonfuls of the sugar and the water. Simmer till tender.
Put the sponge cake into an earthenware dish, lay the apricots on them. Beat up the eggs with the rest of the sugar, add the cream to them, then pour them into a double boiler. Stir over the fire till quite smooth, then add the rum.
Pour this over the apricots and serve hot.