Preheat the oven to 200°C / 180°C (fan oven) / 395°F / Gas Mark 6. Put a nonstick muffin tin in the oven to preheat.

Cut the apricot halves in two and pat dry on absorbent kitchen paper.

Sift the flour into a mixing bowl with the salt, then stir in the caster sugar. Make a well in the centre and break in the eggs. Add the vanilla extract and gradually whisk together, adding the milk as you go.

Spray the hot muffin tin with the cooking spray. Pour in the batter to make 12 popovers. Drop the apricot pieces and whole raspberries into the batter, then bake on the centre shelf for 20-25 minutes until the popovers are puffed up, golden brown and set.

Meanwhile, heat the custard. Remove the hot popovers from the tin and dust with icing sugar. Serve 2 of the popovers per person, with the warm custard poured over the top.