Step 1 Preheat oven to 180°C. Lightly grease 10 muffin-tray cups and line bases with baking paper.
Step 2 Cream table spread and sugar in a large bowl until light and fluffy. Beat in eggs, then lightly fold in flour with skim milk and almond meal. Set bowl aside.
Step 3 Place 1 teaspoon of the jam in the base of each muffin-tray cup. Add a few apricot slices to each cup, then top with some mixture from bowl. Level surface.
Step 4 Bake for 20 minutes, or until slightly golden and firm to the touch. Leave puddings to cool for 5 minutes, then turn out.\
Step 5 Dust puddings with icing sugar, garnish with extra apricot slices and mint leaves, and serve.
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