1. Stale Cake
2. Tinned Apricots
3. 1 or 2 ounces of Butter
4. Castor sugar
Cut the cake into round or oval shapes about 1/4 inch thick, spread with butter and arrange into a greased fireproof dish.
Place one or two apricots, free from syrup, cut side up on each slice of cake. Sprinkle with sugar and bake in a moderate oven for 10 minutes.
Sift more sugar over and serve hot.