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.

More Dessert  Recipes  |   Sweet Sauce Recipes  |  What's in Season

Overseas Visitors:        If you're more used to measuring ingredients by the cup, we have the most comprehensive weight to cups conversion table on the net - both solid ingredients and liquids - so now you can easily convert our recipes to suit your preference. Click here to go to the chart. Why not print it off for future reference. Convert all recipes written in metric or imperial quickly and easily.  Metric/imperial users can do the same but the other way round - from cups to grams or ounces.

If you've arrived at this page via a search engine, do take a few minutes to look around the site. We're convinced you'll find lots more excellent recipes and in depth culinary information covering a wide range of food related topics.