Instructions: Preheat the oven to 170C/325F/gas 3. Steep the apricot pieces in the orange liqueur. Choose a deep dish or roasting tin large enough to contain the 6 croissants in one layer and butter the interior with some unsalted butter. Split the croissants completely in half, brush the cut sides with the melted butter and spread with apricot preserve, then re-assemble in sandwich fashion.

Sprinkle the base of the baking tin with the soaked apricot pieces and place the croissants on top. Prick them with a sharp carving fork or skewer.

In a large bowl beat the eggs and extra yolks together with the caster sugar.

In a saucepan gently bring the cream, milk and vanilla to the boil, lift out the vanilla pod (if used) and slowly pour the hot mixture on to the beaten eggs, whisking continuously as you do so. Next ladle the custard all over the croissants.

Place the tin inside a larger tin and pour around sufficient hot water to come halfway up the sides of the croissant tin or dish.

Cover with foil and bake in the oven for 35 minutes, then remove the foil and bake for a further 10 minutes or so until the custard is set. Dredge with icing sugar to serve, accompanied by cream. At its best to eat when hot but still very good cold.

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