Apricot and Almond Pudding

Apricot and almond trees were introduced to Britain by the Romans and, like figs and peaches, can ripen here in warm, sheltered areas, although apricots are more successful under glass. Almonds were once used, ground or as milk, in many medieval dishes, to thicken and flavour, and here I have combined them in a great pudding.

The apricots are gently cooked, before being placed in a soufflé dish. The sponge, almost like a frangipane mix, but lighter, is spooned on top and then it is