This pudding is incredibly easy to make and should take no more than 5 minutes to get into the oven. It's a great store cupboard standby, or you could use fresh ripe apricots that have been skinned if they are in season. Just make sure they are very ripe or they will not cook in the time allowed.
- Butter, to grease
- 2 eggs, separated
- 50g (2oz) caster sugar
- 1 tsp vanilla extract
- 25g (1oz) ground almonds
- 50ml (2fl oz) milk
- 2 tblsp cream
- 2 x 400g (14oz) cans apricot halves, drained
- Icing sugar, to dust
- Amaretti custard, to serve (see below)
- To make Amaretti Custard, simply whisk a couple of tablespoons of the liqueur into your favourite custard.
- Preheat the oven to 200°C (400°F/gas mark 6). Butter a shallow ovenproof dish that has a 1.5 litre (2½ pint) capacity and is 30.5cm (12in) x 20cm (8in) and about 5cm (2in) deep.
- Beat together the egg yolks, sugar and vanilla extract in a large bowl until foamy. Beat in the almonds, then the milk and cream.
- Whisk the egg whites very lightly in a separate bowl until they just begin to hold their shape, then carefully fold into the egg and sugar mixture.
- Pour the mixture into the buttered ovenproof dish and arrange the apricot halves on top. Bake for 20-25 minutes, until just set. You may need to cover the pudding towards the end of the cooking time to prevent it from turning too brown.
- Dust with icing sugar and serve hot, straight to the table. Hand around a jug of warm Amaretti Custard separately.