INGREDIENTS
6 tbsps
apricot jam
75 gs
chocolate
65 gs
cornflour
10 larges
eggs
1 tbsp
golden syrup
250 gs
icing sugar
1 large
lemon zest
1 tbsp
milk
8 servings
oil
150 gs
plain flour
1 tbsp
rum
150 gs
sugar
50 gs
unsalted butter
100 gs
unsalted butter
1/2 tsp
vanilla bean paste