Instructions: Bnng the peaches to the boil in the orange juice in an ovenproof pan on the boiling platethen place in the simmering ovenfor 30 minutes.

Add liqueur cool.

Split the cardamom pods to expose the black seeds then place in a small ovenproof pan with the milk and double cream.

Bring to the boil on the boiling platethen leave to infuse in the simmering ovenfor about 15 minutes.

Meanwhile with an electric whisk whisk the eggs and sugar until thick and pale. Gradually whisk in the flour.

Strain the cream mixture then gradually whisk into egg mixture.

Drain the peaches reserving any liquid then fold liquid into the cream mixture. Spoon peaches into the base of a 30mm deep 1.7 litre buttered ovenproof dish.

Pour the cream mixture over the peaches.

Bake in a small roasting tin containing 500ml boiling water set on the grid shelf on the floor of the roasting oven.

Place a cold roasting tin on the second runners.

After 30 minutes pour 500ml cold water into the top tin and cook for a further 10 to 20 minutes until lightly set and golden brown.

Bake in the middle of the baking ovenin a roasting tin for 45 to 50 minutes.

Decorate with pared orange rind and brush with warmed apricot jam if using. Serve immediately.

To prepare ahead complete up to baking stage up to 4 hours ahead. There is a wide range of exotic dried fruits now available in larger supermarkets. Some are drier m texture than others so to make sure the fruit is really soft cook for slightly longer if necessary.

Serves 4

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