(Serves 8-10)


12 croissants (or a combination of any 12 such pastries)
6 eggs
1 pint double cream
1 vanilla pod
1tbs caster sugar
200g dried apricots
1 jar of smooth apricot jam
caster sugar and cinnamon

Set oven to 160C/gas mark 3 and grease a 30cm by 20cm oven-proof dish.

Beat the eggs and sugar together in a bowl and add the cream and seeds from the vanilla pod.

Then slice the pastries and place a layer of pastry slices on the bottom of the dish. Sprinkle with whole apricots and dust with cinnamon and caster sugar.

Keep on layering until you run out, but ensure you finish with a layer of pastry slices (otherwise the fruit will burn). Dust the top with cinnamon and sugar.

Pour the egg mixture over the top of the dish and soak for half an hour.

Place the pudding dish into a large roasting tin. Pour cold water into this tin, around the pudding dish. Cook for one hour, or until the custard is set.

Meanwhile, melt the jar of apricot jam in a pan over a gentle heat. When your pudding is nearly ready, paint the jam on top to glaze.

Serve the dish with cream, crème fraîche, custard or ice cream. From 'A Fair Feast' (Simon & Schuster, £9.99), the proceeds of which go to Oxfam and Fairtrade Foundation