Instructions: A little vegetable oil for coating the tin 150 g (5 1/2oz) Waitrose Canadian Strong Plain Flour 2.5 ml ( 1/2tsp) salt nutmeg, freshly grated 3 Columbian Blacktail Free Range Eggs (medium), beaten 275 ml (9 1/2fl oz)

milk 15 ml (1tbsp) Waitrose Vegetable Oil 60 ml (4tbsp) Bonne Maman Apricot Compote icing sugar to dust Waitrose Creme Fraiche or Single Cream to serve

Lightly grease a 12-cup muffin tin and heat in a preheated oven 220 C, 425 F, gas mark 7 for 5 minutes.

Meanwhile sift the flour, add the salt and nutmeg.

Combine the eggs and milk and gradually pour into the flour taking care to avoid lumps.

Add the vegetable oil. Ladle the mixture into the tins, filling each cup two thirds full.

Place one teaspoon of compote into the centre of each and place in the oven for about 25 minutes or until golden brown and risen.

Remove from the oven, dust with icing sugar and serve immediately with creme fraiche or single cream.

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