2 x 410g tins apricot halves in juice, drained
4 over-ripe bananas, chopped into pieces and frozen
250g/9oz plain flour, plus extra for dusting
2 tsp fresh breadcrumbs (ideally from brown bread)
15²µ/½´Ç³ú soft brown sugar (or sugar of your choice)
100²µ/3½´Ç³ú caster sugar
few pinches ground cinnamon
pinch ground cinnamon
15²µ/½´Ç³ú flaked almonds, roughly chopped, plus a few extra to decorate (optional)
1 tsp sugar
100²µ/3½´Ç³ú sultanas (or raisins)
½ tsp vanilla extract (optional)
60g/2¼oz cold butter, cut into cubes, plus extra for greasing
15²µ/½´Ç³ú unsalted butter, melted
400ml/14fl oz double cream
3 free-range egg yolks
60g/2¼oz cold lard, cut into cubes
1 free-range egg, beaten, to glaze (alternatively, use a little milk)
200ml/7fl oz full-fat milk
100–200g/3½–7oz any type of yoghurt
100²µ/3½´Ç³ú wholemeal or brown bread