Preheat the oven to 180C/350F/Gas 4.
Heat 60g/2½oz of the caster sugar in a small ovenproof frying pan until the sugar has melted and turned a caramel colour.
Add the apricots cut-side down and cook for 2-3 minutes. Turn the apricots over and sprinkle over the pine nuts.
Place the flour, the remaining sugar and the butter into a food processor and pulse until the mixture resembles breadcrumbs.
Crack in the eggs and add the cream and blend to make a smooth batter. Pour the batter on top of the caramelised apricots and smooth the top.
Transfer to the oven and bake for 10-12 minutes, or until golden-brown.
To serve, turn the pudding out onto a plate and drizzle with cream.
