Preheat the oven to 180°C and grease and line six dariole moulds.
Roughly chop one-third of the apricots and halve the remaining ones.
Heat 100g sugar in a saucepan until it caramelizes, then cook the apricot halves for 5 minutes until soft.
Cream the 200g sugar, butter, and lemon zest together in a bowl until fluffy.
Gradually whisk in the eggs and fold in the flour and chopped raw apricots.
Spoon the caramelized halves into the moulds, top with cake mixture, and cover with foil.
Place moulds in a baking tray filled with water and bake for 40-50 minutes until golden.
Mix the apricot brandy and custard together in a bowl.
Turn the puddings out onto plates and serve immediately with the custard.