Apricot, marmalade and almond pudding

Ingrediënten

• 160g unsalted butter, well softened
• 2 x 420g tins of apricot halves in fruit juice
• 125g marmalade (or apricot jam)
• 150g demerara sugar, plus 1½ tbsp for sprinkling
• 50g ground almonds
• 1 tsp vanilla bean paste or extract
• 3 eggs
• 100g plain flour
• 1¼ tsp baking powder
• ¼ tsp fine sea salt
• 2 tbsp double cream, plus extra to serve