2. Melt the butter in a pan then use to grease 4 individual ramekins. Coat the inside of each ramekin with sugar.

3. Put the apricot jam and lemon juice in a pan and heat gently, stirring. Stand the pan in cold water to quickly cool the mixture.

5. Beat the egg whites in a large bowl until very stiff then gently fold into the jam and almond mixture.

6. Fill each ramekin to the top with the mixture, place on a baking tray and cook in the middle of the oven for about 45 minutes. Serve immediately.

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