Desserts & Baking

Apricots, almonds & clotted cream on an English muffin

10 minutes
20 minutes

This is the most divine, indulgent and irresistible pud. Don’t skimp on the cream or jam. Better forgo it all together than try to make it healthy! It’s best made with ripe fresh apricots. If using canned fruit, roast them anyway – it will deepen their flavour.

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  • 1 large apricots
  • 40 g butter, half of it melted
  • 2 t caster sugar
  • 1 English muffins, split and toasted
  • 2 t apricot jam
  • 1 t flaked almonds, toasted
  • 1 small pot clotted cream

1. Get the grill as hot as possible.

2. Halve the apricots, remove the stones and put the halves, s toned side up, on a grill tray. Brush them with the melted butter and sprinkle with the sugar.

3. Grill, not too close to the elements or gas flame, for 8-10 minutes until brown round the edges

4. Meanwhile, butter the toasted muffin halves and put them on warm plates. Spread them with the apricot jam and share the apricot halves between them.

5. Sprinkle with the almond and serve with the clotted cream.

Cook’s note: You can toast the flaked almonds in the oven under the grill tray at the same time as roasting the apricots, but they burn in a flash, so be careful. Safer, probably, to stand over them while you gently turn them in a frying pan, or toast for 3 minutes in the microwave, giving them a stir halfway.

This is an extract from Bliss on Toast by Prue Leith. Photographs by Haarala Hamilton.

Prue Leith

Recipe by: Prue Leith

Dame Prue Leith, DBE, DL, is a South African-born restaurateur, cookbook author, food writer and judge who is best known for being a judge on The Great British Bake Off. She has 60 years of experience in the food industry and has received numerous awards including a Michelin star and receiving a DBE.

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    Sellwane Mofokeng
    6 July 2023

    it looks delicious and i would love to make it for my family .

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