Baked Apricot & Banana Puddings

  • 225g/8oz dried apricots, soaked overnight in water
  • 225ml/8 fl oz freshly squeezed orange juice
  • 1 tbsp light soft brown sugar
  • 25g/1 oz ground almonds
  • 8 slices white, brown or wholemeal bread
  • 25g/1 oz butter, melted
  • caster sugar, to dust
  • 1 banana, sliced thinly

  1. Pre-heat oven to 400 F/200C/gas 6.
  2. Drain and chop apricots then simmer in orange juice with brown sugar until softened-about 15 minutes.
  3. Remove saucepan from heat and stir in ground almonds.
  4. Using a ramekin as a guide, cut out eight circles from bread - the remainder can be used for breadcrumbs.
  5. Brush inside of four ramekins with butter and sprinkle with a little caster sugar. Brush the rounds of bread with butter and place one in each ramekin, buttered side down. Brush the surface with a little more butter.
  6. Divide half the apricot mixture between ramekins. Arrange bananas on top and smooth over remaining apricot mixture. Lay remaining circles of bread on top.
  7. Bake for 25-30 mins or until bread is golden. Allow to stand in ramekins for 5 mins before turning out.