Apricot and almond puddings

COOKING TIME 15 MINUTES

MAKES 8

100g (3½oz) unsalted butter, softened, plus extra for greasing

100g (3½oz) caster sugar

2 eggs

100g (3½oz) self-raising flour

1 tsp almond essence

50g (2oz) ground almonds

240g (8½oz) stoned, diced fresh apricots (or cooked dried apricots)

40ml (1½fl oz) golden syrup

Custard or ice cream, to serve

PREHEAT THE OVEN TO 180°C (350°F), Gas Mark 4 and grease eight 200ml (7fl oz) pudding basins. In a mixing bowl, cream together the butter and sugar until pale and fluffy. Add the eggs gradually – if the mixture separates, just stir in a little of the flour. Add the almond essence, then fold in the remaining flour and ground almonds.

PLACE 30g (1oz) of the apricots and about 1 teaspoon of the syrup in the bottom of each greased basin. Divide the sponge mixture evenly between the basins and cover with lids or foil. Bake for approximately 15 minutes, until firm to the touch and golden brown. Serve with custard or ice cream.