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
Pre-heat oven to 400 F/200C/gas 6.
Drain and chop apricots then simmer in orange juice with brown sugar until softened-about 15 minutes.
Remove saucepan from heat and stir in ground almonds.
Using a ramekin as a guide, cut out eight circles from bread - the remainder can be used for breadcrumbs.
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.
Divide half the apricot mixture between ramekins. Arrange bananas on top and smooth over remaining apricot mixture. Lay remaining circles of bread on top.
Bake for 25-30 mins or until bread is golden. Allow to stand in ramekins for 5 mins before turning out.