| How To Cook: |
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1. Blend the corn flour with a little of the cold milk and put the remainder of the milk on to heat.
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2. Pour some heated milk on to the blended mixture, and then return this to the pan and stir, still boiling.
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3. Cook for 2 minutes and allow cooling a little.
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4. Mix the egg yolk with the sugar, add to the corn flour and cook without boiling.
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5. Stir in a few drops of lemon essence and transfer to a deep ovenproof dish.
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6. Strain the juice from the apricots and place them on top of the corn flour mixture.
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7. Place the cut-up marshmallows in a pan with the milk and melt over a gentle heat.
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8. Beat the egg white stiffly, pour the marshmallow in gradually and fold in.
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9. Pour the mixture on to the apricots and place under a grill until golden-brown.
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