Instructions: Put a pint of milk in a clean saucepan and heat to 50C add a tablespoon of bought youghurt and put lid on saucepan wrap towels round to insulate it and leave in a warm place for at least 7 hours

Apricot syllabub

100g dried apricots
300ml apple juice
2 eggs
150ml double/heavy cream

Soak the apricots overnight in the apple juice Then bring them to the boil and simmer for 5 minutes Leave to cool and puree in a blender

Separate the eggs and add the yolks to the puree Whip up the whites until stiff and fold carefully Lightly whip the cream and fold into the puree as well Chill for an hour before serving

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