|Dried apricots||9 Ounce|
|Ladyfingers||24 (Sponge Fingers)|
|Crumbled almond macaroons||1 Ounce|
|Superfine sugar||7 Ounce|
|Milk||1 Cup (16 tbs)|
|Crushed slivered almonds||3 Tablespoon|
Put the apricots in a bowl with 2 1/4 cups (500 ml/18 fl oz) of hot water.
Cover and microwave on HIGH for 15 minutes.
Oil a 13/4 quart (1.75 litre/3 pint) souffle mold (mould) and line the base and sides with ladyfingers (sponge fingers), curved side to the mold (mould).
Trim if taller than the mold (mould).
Drain the apricots and put in the goblet of a food processor.
Add the crumbled macaroons, puree and pour into a large bowl.
Whisk the eggs in a second bowl and add half of the sugar and the ground vanilla.
Pour in the milk, still whisking.
Micro wave, uncovered, on HIGH for 3 minutes until the custard begins to boil.
Remove from the oven and whisk vigorously until the mixture is smooth and creamy.
Pour the custard gradually into the apricot puree and stir carefully.
Pour into the mold (mould) and cover the top with the remaining ladyfingers (sponge fingers), filling in any holes with the trimmings.
Cover and microwave on HIGH for 6 minutes.
Remove the cover and leave to cool.
Refrigerate for at least 12 hours.
Put the remaining sugar in a bowl with 1/4 cup (3 tablespoons) of water and microwave for 5 minutes on HIGH until the caramel is golden brown.
Add 3 (2) tablespoons of cold water, taking care to avoid splashing.
Add the crushed almonds and the butter.
Return to the oven for 1 minute on HIGH, stir and pour over the charlotte.