Ingredients

• 175g (6oz) dried apricots
• 250ml (½ pint) orange juice
• 2 large bananas, peeled and sliced
• 50g (2oz) margarine
• 75g (3oz) wholewheat flour
• 75g (3oz) porridge oats
• 50g (2oz) demerara sugar

Method

1. Reserving one apricot, soak the remainder in the orange juice overnight. Place in a saucepan, bring to the boil and simmer until soft.
2. Place the fruit and juice in a greased ovenproof dish and mix in the banana (reserving two slices).
3. Rub the margarine into the flour. Add the oats and sugar and mix well. Sprinkle over the fruit.
4. Bake at Gas Mark 4 for 30 minutes.
5. Decorate with an apricot fan and reserved banana slices. Serve hot with custard.

Notes