York Cream

From 1922:

Peel and core four or five large apples, cut into slices, and arrange in a piedish; sprinkle with sugar, then cover with thin layer of apricot jam. Take one ounce of arrowroot, mix it with half a pint of cold milk, half an ounce of margarine, and sweeten to taste; stir this over the fire till it boils, then pour slowly over the preserve in dish. Scatter a few breadcrumbs over the top, and bake a golden brown. Serve hot or cold.