Pressed Apricot Pudding

Slit the apricot sheets into coarse slices, soak in water for 1-2 hours to dissolve, then strain and measure to determine the amount of sugar needed.

Add sugar and boil over very slow fire.

Mix cornflour with small amount of cold water, add to boiling apricot ('amar ai-din), and simmer, stirring from time to time, until it gains consistency of thin custard, then turn off fire.

In separate bowl, lightly fry raisins until puff, then add with half the amount of nuts, and spill into serving dish.

Allow to cool, top with the remaining nuts, then serve.