Apricot, marmalade and almond pudding

Simple Too, p. 276

Ingredients

  • 160g unsalted butter, well softened
  • 2 x 420g tins of apricot halves in fruit juice
  • 125g marmalade (or apricot jam)
  • 150g demerara sugar, plus 1½ tbsp for sprinkling
  • 50g ground almonds
  • 1 tsp vanilla bean paste or extract
  • 3 eggs
  • 100g plain flour
  • 1¼ tsp baking powder
  • ¼ tsp fine sea salt
  • 2 tbsp double cream, plus extra to serve

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