Preheat your oven at 220 degrees Celsius and lay a metal tray with baking paper. Place your half piece of fruit on top of the pastry circle.
Lightly brush the rest of the pastry with leftover fruit juice (or just fruit juice from a carton if you have none). Gently sprinkle the sugar on top of the pastry circles/fruit and then put in oven.
Cook for roughly ten minutes. (While cooking start working on the custard).
Put the flour, custard powder and one quarter of the milk into the mixing bowl. Keep stirring throughout the process.
Pour the rest of the milk into a saucepan and put on the stove at medium-high. Wait until sides bubble, then pour a bit into the custard and pour all of the custard into the milk. Stir until thick.
When you feel the custard is thick enough, turn the heat down, put the lid on and let it simmer for thirty seconds. Then serve hot with apricot pillows.
- 1/2c Self Raising Flour
- 1/2 Apricot (or other fruit)
- 1.0c Milk
- 3/8c Custard Powder
- 1/4 Sheet of puff pastry
- 1.0Tbsp Sugar