How to Make
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To make the compote gently simmer the apricots, prunes, water, sugar and brandy in a small pan until the fruit is soft and the liquid is syrupy.
Spread the oats out onto a baking tray and toast under a hot grill, shaking the tray from time to time, once done it will smell nutty. Repeat with the almonds, keeping a very careful eye on them as they can burn in a matter of seconds. Do not be tempted to toast oats and almonds at the same time as the almonds will burn before the oats are toasted.
Put the cream, brandy, icing sugar and half the juice from the fruit compote into a bowl and whisk with an electric mixer until the cream holds a soft peak, but is not stiff. If you over whip fold in a few spoons of milk to loosen the mixture.
Fold the toasted oats and almonds (reserving a few for garnish) into the cream mixture.
To serve put a spoon of the compote at the bottom of 4 wine glasses, top with the cream mixture then the remainder of the fruit compote. Sprinkle over the reserved toasted oats and almonds.
The puddings will keep in the fridge for a few hours before serving.