1 sponge flan case
2 tablespoons sherry
2 tablespoons apricot jam
1 can apricots
8 ounces Double Devon Cream (clotted cream)
3 egg whites
3 ounces confectioners’ sugar
Preheat oven to 425°F.
Place sponge flan case on baking sheet. Sprinkle with sherry and spread the inside with jam. Drain the apricots and arrange half in flan case. Spread the Double Devon Cream onto apricots, and top with remaining apricots. Whisk egg whites until they form stiff peaks. Beat in half the sugar and fold in remainder.
Spoon onto flan and fork into peaks. Bake for 2 to 3 minutes and serve.
CREDIT BY NATIONALGEOGRAPHICFOOD