1 pkt Scotch-Finger biscuits, 1 tbspn sugar, 1 pkt dried apricots finely diced, 1 pkt lemon jelly crystals.
Method: Soak apricots for 2 hours, then boil for 5 mins with sugar. Place biscuits in dish rough side up. Add jelly crystals to apricot mixture and pour over biscuits. When cold, top with whipped cream. (Make recipe the day before you want to serve).
Source: contributed by S. Lienert in Lutheran Jubilee 150 Cook Book 1838-1988 Volume 2. By St. Paul's Congregation, Yorketown (1988), p.72
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