Apricot & rosemary almond puddings, blackberries, roast almond crème

Method

1. Blend 100g of the toasted almonds with the non-dairy milk. Strain through a fine sieve. Chill the crème.
2. Preheat the oven to 200℃.
3. Sprinkle the brown sugar onto a small baking tray. Halve the apricots and put them flesh side down onto the sugar. Break the rosemary leaves off the sprig and pop on top. Bake for 10 minutes until the apricots are a touch golden. Turn the oven down to 170℃.
4. Grease 6 ramekins or dariole moulds. Pop two apricot halves in each, and the sticky syrup too.
5. Whip the aquafaba until stiff peaks form. Mix together the ground almonds that were left from straining the milk, chopped almonds, cake mix, vegetable oil and 100 ml of water. When smooth, gently fold in the whipped aquafaba.
6. Spoon the mix on top of the apricots into the ramekins. Bake for 12-15 minutes until a skewer comes out clean.
7. Whilst they are cooking, pop the last measure of sugar into a small saucepan with the blackberries. Add a couple of tablespoons of warm water and pop onto a medium heat. Gently cook until the sugar has dissolved, for approximately 6 minutes.

Assemble

1. Pour the almond crème into 6 bowls. Loosen the puddings in their moulds then tip out into the bowls. Finish by topping with the blackberry compote.