Ingredients

Steps

• Preheat the oven to 180°C.
• Melt 60g of caster sugar in an ovenproof frying pan until it turns into a caramel colour.
• Cook the halved apricots in the caramel for 3 minutes then sprinkle with pine nuts.
• Pulse the flour, remaining sugar, and butter in a food processor until the mixture looks like breadcrumbs.
• Blend in the eggs and 15ml of cream to form a smooth batter.
• Pour the batter over the apricots and bake for 12 minutes until golden-brown.
• Invert the pudding onto a plate and serve with a drizzle of cream.