Instructions: Set the oven at Gas Mark 5 375 degrees F 190 degrees C

Melt the butter.

Stir in the sugar then pour into the tin and spread evenly over the base.

Dry the apricots thoroughly on kitchen paper and place a whole almond in each half.

Arrange the halves neatly cut side down on the sugar base.

Arrange the halved glace cherries (if using) rounded side down between the apricots.

Cream the butter and sugar until light and fluffy.

Beat in the eggs one at a time then fold in the flour and ground almonds.

Spoon the mixture carefully over the fruit and smooth the surface.

Bake for 45 to 55 minutes or until a thin skewer inserted into the centre comes out clean.

Remove from the oven and cool slightly in the tin before turning out upside down on to a serving plate.

Serve the pudding hot with custard or cream.

Serves 8

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