APRICOT AND ALMOND PUDDING

Preheat the oven to 190C/Gas5; place a baking sheet in the oven on a high shelf

Drain the apricots well and pat them dry on kitchen paper; arrange at the bottom of a baking dish measuring about 20cm x 30cm; roughly crush the biscuits and scatter ¾ on top

Whisk the eggs and sugar together until pale and frothy and doubled in size

Sift the flour and a pinch of salt and add to the eggs; continue to whisk until smooth; add the milk, almond extract and almond liqueur and whisk for a further minute

Pour the batter over the apricots and biscuits and scatter the flaked almonds and the rest of the crushed biscuits on the surface

Place the dish on the baking sheet and cook in the preheated oven for 30-35 minutes until the batter is golden, puffed up and firm to the touch

Allow to cool for about 20 minutes and serve with a sprinkling of icing sugar and crème fraiche