- 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
- 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.