Apricot pyramid

• 3 ozs. rice
• 1 lemon
• 12 tinned apricots
• 1 pint milk
• 2 ozs. castor sugar
• 1 lemon jelly

Place milk, grated lemon rind and sugar on top of double boiler. Bring to boil, sprinkle in rice and cook till milk is absorbed. Then turn into a flat buttered tin and press well down.

Heat apricots in little of the syrup, then cool and drain. Turn rice out and place in center some lemon jelly. Build the halved apricots round it and on top. Decorate between each apricot with whipped cream and a tiny spike of angelica. Serve with apricot syrup or thin custard.