Serves 4

A small knob of unsalted butter

8 fresh apricots
75g/3oz caster sugar
1tbsp apricot liqueur/amaretto
4 organic free-range eggs
1tsp vanilla extract
300ml/ pint double cream
300ml/ pint whole milk
8 thin slices of white bread, crusts removed
150g/5oz raspberries
Icing sugar, to dust
Pouring cream, to serve

Heat the oven to 150C/300F/Gas 2. Lightly grease eight pudding bowls. Halve the apricots, remove the stones and chop the flesh into small cubes. Place in a bowl and sprinkle with a tablespoon of sugar, add the liqueur and leave to macerate. Whisk the rest of the sugar, eggs and the vanilla until pale and creamy. Add the cream and milk, stir and pass through a fine sieve into a jug. Layer the bread with the raspberries and apricots in the moulds. Pour over the custard and leave to stand for 15 minutes. Stand the moulds in a large baking dish and pour in water to reach halfway up the sides of the moulds. Bake for 30 minutes. Serve at room temperature. Turn out the puddings on to plates, dust with icing sugar and serve with a jug of cream.