- Apricot & Orange Upside Down Pudding.jpg (32.14 KiB) Viewed 712 times
Ready in: 1¼ hours
Serves: 6
No nutritional information available.
Ingredients
- 120g (4½oz) butter, softened, plus extra for greasing
- 250g (9oz) light, soft brown sugar
- 411g tin apricot halves, drained
- 3 slices orange (unpeeled)
- 2 eggs
- 120g (4½oz) self raising flour
- 1 tsp ground cinnamon
- 4 tbsp orange juice
Method
1. Preheat the oven to 180°C/Fan 160°C/Gas Mark 4. Lightly grease a 20cm (8in) round cake tin and line the base with baking paper. Heat 50g (2oz) each of the brown sugar and butter in a pan over a low heat, stirring, until the sugar has dissolved and the butter has melted. Pour the hot mixture into the base of the prepared tin. Arrange the apricot halves (cut side down) and orange slices on top of the mixture.
2. Place the rest of the butter and sugar in a bowl and beat together using a handheld whisk or mixer until smooth and creamy. Gradually beat in the eggs then sift over the flour and cinnamon and fold in with the orange juice. Spoon the mixture into the tin on top of the apricots and orange slices and gently level the surface.
3. Bake for 40 - 45 minutes or until risen, golden and firm to the touch. Leave in the tin for 5 minutes then run a knife around the edge of the sponge and turn out, upside down, onto a warmed serving plate. Serve sliced with whipped cream, if liked.
¡SHARE TOPIC!