Ingredients

• 100g/3½oz caster sugar
• 400g/14oz apricots
• stones removed
• 200g/7oz caster sugar
• 200g/7oz butter
• unsalted
• plus extra for greasing
• 2 lemons
• zest only
• 3 free-range eggs
• 200g/7oz self-raising flour
• 50ml/2fl oz apricot brandy
• 570ml/1 pint custard

Directions

• Preheat the oven to 180C/350F/Gas 4. Grease and line six dariole moulds. Roughly chop one-third of the apricots. Halve the remaining apricots.
• Heat the sugar in a saucepan until it begins to caramelise
• add the apricot halves and cook for 4-5 minutes
• or until softened. Set aside to cool.
• For the base
• cream the sugar
• butter and lemon zest in a bowl until fluffy. Gradually whisk in the eggs
• then fold in the flour. Fold in the uncooked chopped apricots.
• Spoon the caramelised apricot halves into the bottom of the dariole moulds
• then top with the cake mixture
• cover with aluminium foil and transfer to a large baking tray. Fill the baking tray with enough water to come halfway up the moulds (this is called a bain-marie). Bake in the oven for 40-50 minutes
• or until risen and golden-brown.
• To serve
• mix the apricot brandy and custard together until well combined. Turn one pudding out onto each of six serving plates and serve the custard alongside.