Method

• Preheat the oven to 180°C/350°F/gas mark 4
• Butter a baking dish or pan about 25cm
• Halve and pit the apricots and pack them closely into the bottom of the pan, curved side up, with half the sugar
• Put into the oven for 5-ish minutes so that they start to soften
• Mix the rest of the sugar with the flour, almonds and salt
• Beat the eggs with the vanilla, booze and milk, then pour gradually into the dry ingredients, stirring all the time, to make a thin batter
• When the apricots come out of the oven, give them a little shuffle and pour in the batter
• Cook for about 25–30 minutes, scattering on the flaked almonds halfway through, until the batter is puffed up, golden and caramelizing a bit around the edge
• Enjoy straight away with ice cream, cream or crème fraîche