Apricot Croutes - 1950s

Ingredients.

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.