1

Preheat the oven to 180°C.

2

Cut the nectarines into thin slices, discard the stones and place in a bowl with the amaretto and 60g of sugar. Toss to combine. Divide the nectarines between six 300ml ovenproof dishes, packing in well. (You need to leave a generous space between the fruit and the top of the dish to allow the pudding to rise.)

3

Place the butter and remaining sugar in an electric mixer and beat until pale and fluffy. Quickly beat in the eggs one at a time followed by the milk, then fold in the flour.

4

Divide the mixture between the dishes, place them on a baking tray and bake for 30 minutes or until the tops have risen and are golden.

5

Serve warm with ice-cream.