Fruit Eggs

From 1922:

Some stale Madeira or sponge cake cut out into rounds, a few tinned apricots, a pint of milk, 2 tablespoonfuls cornflour, rind of half a lemon, and 1 ½ oz. sugar. Place the slices of cake, cut a little larger than the apricots, on a glass dish. Soak them with the apricot syrup, then place half an apricot, round side up, on each slice. Make a blanc-mange with the milk and cornflour, sugar, and lemon. Pour it over the apricots so as to make them resemble poached eggs. Sprinkle a little cocoa or chocolate on each and serve.