A tasty treat to indulge in at the weekend, or serve to friends and family at a dinner party.

Ingredients:
For the pudding:
200g dried apricots, chopped
1½ tsp bicarbonate of soda
100g unsalted butter, softened
225g unrefined caster sugar
3 eggs, beaten
225g self raising flour
4 tbsp ground almonds
1 tsp vanilla essence
1 tsp grated lemon rind

For the sauce:
150g unsalted butter, cubed
150g unrefined light brown sugar
250ml double cream
One orange, zest grated
A couple of dried apricots and a few pecans, chopped ready to garnish

Method:
1. Heat the oven to 180°C (gas mark 4). Grease 8 individual metal pudding moulds with butter.

2. Put the apricots and bicarbonate of soda in a bowl and pour on 400ml boiling water. Set aside.

3. Beat the butter and sugar until pale and fluffy. Add the eggs a bit at a time, beating well after each addition.

4. Sift in the flour and stir in the almonds. Add the apricots and their juice, then the vanilla and lemon rind. Mix well.

5. Pour into the tins and bake for 20-25 minutes, or until risen, golden brown and firm to touch. A skewer inserted into the centre should come out clean. If not serving immediately, leave to cool in the tins.

6. When ready to serve, make the sauce by putting the butter, sugar, orange zest and cream in a small saucepan. Bring to the boil and simmer for 5 minutes. Heat the oven to 200°C (gas mark 6).

7. Carefully turn the puddings out of their tins and place them on a baking tray. Pour about one third of the sauce over the puddings along with some of the chopped apricots and pecans. Place in the oven for 5-7 minutes or until the sauce is golden and bubbling.

8. Serve with the rest of the hot sauce and ice cream.