Charter pudding

600ml/1pt whipping cream

Peel from 1/2 lemon, in strips

2 eggs

2 egg yolks

300g/11oz caster sugar

12 apricots fresh or 24 dried apricot halves

300ml/1/2pt water

Mix the cream and peel, cover and leave overnight in fridge. Next day, preheat oven to 150C/300F/ Gas 2. Beat eggs and yolks in a bowl and add strained cream, then 75g (3oz) sugar. Mix and pass through a sieve. Pour into 8cm (3in) ramekins. Place on wire rack in a deep roasting tray and pour in water to come a little way up the pots. Cover with foil and put in oven for 30 minutes. Check with a narrow knife – if it comes out slightly creamy, remove ramekins and cool. Dissolve remaining sugar in the water and use this stock syrup to poach apricots. Serve custards either hot or cold, with apricots on top.