Apricot Poached Egg

Directions

1. 1
   Pre heat the oven 200 C (440 F) grease well a 10 inch rectangular baking tray
2. 2
   Sift the flour and the baking powder into a medium bowl and set aside
3. 3
   Beat the butter and the sugar with an electric mixer until light and fluffy. The mixture should be noticable lighter in colour. Add room temperature eggs one at a time, allowing each egg to blend in to the butter mixture before adding the next. Beat in the Vanilla. Pour in the flour alternatively with the milk.mix until smooth and airy . Pour into prepared baking tray
4. 4
   Bake in pre heated oven for approx 20 Mins until a toothpick inserted in the centre comes out clean. Allow to cool for 10 mins and after loosening the edges with a spatula turn out on to a wire rack and allow to completely cool.
5. 5
   Open the tin of apricot halves, drain the fluid and place the apricots equal distances on the top of the sponge.
6. 6
   White custard/sauce
7. 7
   Combine sugar ,flour, salt in a heavy medium saucepan. Whisk in the milk and place over a medium heat. Cook, stirring constantly until just hot
8. 8
   In a small bowl beat the eggs yolks until smooth. Add about 1/2 cup of hot milk to the yolks and stir vigorously.
9. 9
   Pour the egg and milk mixture back into the sauce pan and stir constantly over a medium heat until the custard/sauce begins to thicken
10. 10
    Remove from the heat beat in the vanilla an allow to cool you can either now pour over the top of the apricots and sponge and leave or leave the custard/sauce in a bowl cover with cling foil allowing the cling foil to touch the custard/sauce this will stop a skin forming on it. . Once you serve up the sponge /apricot pour the custard/sauce over it