Soy Custard with Apricots
300 ml (10 fl oz) vanilla soy or rice milk
1 tablespoon cornflour
1 cup (140 g / 4 1/2 oz) dried apricot halves, roughly chopped
1 cup (250 ml / 8 fl oz) unsweetened apple juice
1. Blend 1/2 cup (125 ml / 4 fl oz) of the milk with the cornflour. Put the remaining milk into a pan and gently heat until it is just about to boil. Remove from the heat and stir in the cornflour mixture.
2. Return to the heat and cook, stirring, until the custard boils and thickens. Cover with plastic wrap.
3. Put the apricots into a pan, add the apple juice and bring to the boil, then reduce the heat and simmer until nearly all the liquid has been absorbed. Serve the custard with the apricots.
* Use full-fat soy or rice milk. Low-fat products are not suitable for children less than 2 years of age.