Sauce
60g butter
1 cup (220g) Chelsea Dark Cane Sugar
1/3 cup (80ml) water
1 tsp lemon juice
1 x 420g can apricots, drained

Pudding
75g butter, extra
½ cup (110g) Chelsea Raw Caster Sugar
2 eggs, lightly beaten
½ cup (60g) almond meal
¾ cup (110g) self raising flour, sifted
½ tsp ground cinnamon, sifted
¼ tsp ground cardamom, sifted
1/3 cup (80ml) milk

Preheat oven to 180°C conventional (160°C fan forced). Line the bases of 6 Texan (3/4 cup/180ml) muffin pans with a circle of baking paper.

Sauce:
Place butter, Chelsea Dark Cane Sugar, water and lemon juice into a saucepan a stir over medium heat for 5 minutes or until sugar has dissolved and mixture forms a sauce.

Pudding:
Beat extra butter and Chelsea Raw Caster Sugar until light and creamy. Add eggs beating well between each addition.
Stir in almond meal, flour, spices and milk. Spoon two teaspoons of sauce into the base of each muffin pan and top with apricots. Spoon pudding batter over the top of apricots.
Bake for 20-25 minutes or until cooked when tested with a skewer. Stand in pan for 5 minutes then turn onto plates and enjoy with extra sauce and cream.

Fresh apricots, peaches and plums also work well in this recipe.

This dessert is delicious by itself with its rich syrupy sauce.  For a more decadent treat serve with homemade custard or homemade vanilla ice cream.