Mary Berry served up a delicious apricot upside-down pudding with Cointreau liqueur for Alan Carr on Mary’s Foolproof Dinners.

The ingredients for the topping are: 125g sugar, 75g butter, 2 tbsp orange liqueur, For the apricot layer, butter, melted, or sunflower oil, for greasing and 2 × 400g tins apricot halves in syrup, drained well and lightly dried on kitchen paper.

For the sponge: 115g self-raising flour, 115g baking spread, chilled, 115g caster sugar, 2 free-range eggs, 1 small orange, finely grated zest and 1 tbsp orange liqueur.

See recipes by Mary in her book titled: Mary’s Foolproof Dinners available from Amazon now.