A good pudding for late autumn, when the variety of fruit is becoming limited, and you want a change from cooked apples. Dried apricots have a wonderfully intense taste and here they are covered by an extra-light variation of a cheesecake which almost dissolves in your mouth, and which is topped with a crunchy, caramel glaze.
Soak the apricots in water for 2 hours or more. Then drain them and put them in a saucepan with the brown sugar and the water. Bring to the boil, then cover the pan and simmer gently for 30–45 minutes. Remove the lid and boil fiercely for 2–4 minutes, just to thicken the juice – it should look like slightly runny apricot jam. Spread the fruit on the bottom of an 8½-9-inch (22–23 cm) ovenproof d