…except there’s no butter.

Serves 1.5 very generously

2 stale croissants

About 80ml double cream and 120ml whole milk – you can fiddle around with the quantities so long as you end up with 200ml of liquid

1 tablespoon brown sugar

1 egg

Good pinch of cinnamon

Grating of nutmeg

Handful soft apricots (some supermarkets sell them – they’re darker brown and much softer), cut into smallish pieces

Slice the croissants into thick slices and lie them in an ovenproof dish that they’ll fit in reasonably snugly. I used a 20cm cake tin. Sprinkle over the apricots. Combine the other ingredients and pour over, leaving the croissants to sit in the custard for a good 10 minutes before turning over for another 10 minute soak.

Cook at 180 for 20-25 minutes, till the custard’s set and the pudding’s golden brown.