Baked Apricot and Banana Puddings

Method

Soak apricots overnight in water, drain and chop. Simmer in orange juice with brown sugar until softened - 15 minutes. Remove from heat and stir in ground almonds. Using a ramekin as a guide, cut out 8 circles from the bread - the remainder can be used for breadcrumbs. Brush inside of ramekins with butter and sprinkle with a little caster sugar. Brush the rounds of bread with butter and place one in each ramekin, buttered side down. Brush the surface with a little more butter. Divide half apricot mixture between ramekins. Arrange bananas on top and smooth over remaining apricot mixture. Lay remaining circles of bread on top. Bake at 200C/400F/gas 6 for 25-30 minutes or until bread is golden. Allow to stand in ramekins for 5 minutes before turning out. PER SERVING 379 Kcal, fat 10.8g, saturated fat 3.8g, salt 0.9g, carbohydrate 64.7g, sugar 14.5g, fibre 8.1g