Apricot Upside Down Pudding Mary Berry

What is this Upside Down Apricot Pudding?

This particular recipe finds its roots in the classic wisdom of baking doyenne Mary Berry, adapted from her recipe for Pineapple Upside-Down Pudding in her book, ‘Mary Berry’s Traditional Puddings and Desserts’. In her typical style, Mary provides a simple note on how to effortlessly convert the classic pineapple version into this beautiful apricot cake.

Using canned apricots makes it a perfect treat for any season, offering a sweet taste of sunshine even in the depths of winter. The addition of stem ginger introduces a warm, spicy note that cuts through the sweetness beautifully, creating a truly sophisticated dessert.

Why You’ll Like It

• Great in all seasons: Canned apricots are the star, making this dessert accessible anytime.
• Effortless elegance: It looks incredibly impressive but is straightforward to make.
• Warm & Comforting: The combination of sweet apricots and spicy ginger is pure comfort food.
• Perfect for Sharing: Baked in a classic round tin, it’s ideal for serving a crowd at a dinner party or a cozy family gathering.

💡 Love traditional British desserts? If you enjoyed making Apricot Upside Down Pudding, you might also like our Orange Treacle Suet Pudding – a winter favourite that celebrates the best of Britain’s treacle suet pudding recipes in a comforting orange sauce.

Tips for The Perfect Apricot Upside Down Pudding

• Avoid a Soggy Bottom: The key is to ensure the apricot halves are very well-drained on kitchen paper before arranging them. This prevents excess moisture from making the caramel base soggy.
• Don’t Waste that Juice! Remember to reserve the juice from the can—it’s the secret ingredient for adding extra apricot flavour to your sponge batter.
• The Confident Flip: The grand reveal is the best part! Don’t be nervous. Inverting the pudding while it’s still warm is crucial for a clean release from the tin. Be bold and flip it in one swift, careful motion.
• Customize Your Serve: While delicious on its own, this pudding is elevated by a classic pairing. Serve with a dollop of clotted cream, a pour of warm custard, or a melting scoop of vanilla ice cream.

What You Need

Caramelised Apricot Upside Down Pudding Ingredients

For the Caramelised Base:

• 60g (2oz) butter, softened
• 1 tbsp butter, for greasing
• 60g (2 oz) light muscovado sugar
• 400g (13 oz) can apricot halves in natural juice, drained (juice reserved!)
• 2 tbsp stem ginger, peeled and chopped

For the Sponge:

• 125g (4oz) butter, softened
• 125g (4oz) caster sugar
• 2 eggs, beaten
• 175g (6 oz) self-raising flour
• 1 tsp baking powder
• 2 tbsp reserved apricot juice

How to Make Apricot Upside Down Cake Step By Step

1. Prepare the Tin: Preheat your oven to 180°C (350°F). Lightly butter the inside of your cake tin. Line the bottom with a circle of parchment paper for an easy release later.
2. Create the Caramel Base: In a small bowl, cream together the 60g of softened butter and the light muscovado sugar until combined. Spread this mixture evenly over the parchment paper at the bottom of the tin.
3. Arrange the Fruit: Neatly arrange the drained apricot halves, cut-side down, on top of the butter and sugar mixture. Sprinkle the chopped stem ginger evenly among the apricots.
4. Make the Sponge Batter: In a separate mixing bowl, combine all the sponge ingredients: the softened butter, caster sugar, beaten eggs, self-raising flour, baking powder, and the 2 tablespoons of reserved apricot juice. Beat the mixture for a full 2 minutes until it is smooth and thoroughly blended.
5. Assemble the Pudding: Spoon the sponge batter on top of the apricot halves, carefully spreading it out to create an even, level surface.
6. Bake: Place the tin in the preheated oven and bake for approximately 45 minutes, or until the sponge is beautifully risen, golden, and springs back when lightly touched.
7. Serve: Remove from the oven and let it sit for just a minute. Place a warmed serving plate upside-down on top of the tin. Using oven gloves, carefully but confidently invert the tin onto the plate. Lift the tin away and peel off the parchment paper to reveal the stunning caramelised top. Serve immediately while still warm.

Saving the Apricot Pudding For Later

This pudding is absolutely at its best served warm and fresh from the oven when the top is sticky and the sponge is at its lightest.

• Storing Leftovers: Once completely cooled, cover the pudding tightly with cling film or store in an airtight container at room temperature for up to 2 days.
• Reheating: To restore its just-baked warmth, place individual portions in the microwave for 20-30 seconds. Alternatively, warm the whole pudding, covered with foil, in a preheated oven at 160°C (320°F) for about 10-15 minutes.
• Freezing: You can freeze the fully cooled pudding. Wrap it tightly in cling film and then foil to prevent freezer burn. It will keep for up to 2 months. Defrost overnight at room temperature and reheat as above.

Serving Suggestions

This pudding is wonderfully versatile and can be dressed up or down depending on the occasion.

• Classic & Comforting: A generous pour of warm, homemade custard is the quintessential British pairing. For a delightful twist, try our Creamy Whisky Custard for a Scottish flair.
• Cold & Creamy: A scoop of good-quality vanilla ice cream or a dollop of clotted cream melting over the warm sponge is simply irresistible.
• For a Lighter Touch: A spoonful of thick Greek yoghurt or crème fraîche provides a lovely tang that balances the sweetness of the apricots.
• For a Dinner Party: Garnish with a few toasted flaked almonds and a sprig of fresh mint for an elegant presentation.

Explore More Classic British Bakes

Inspired by this Mary Berry-inspired recipe? Why not try your hand at another classic British treat?

• Original Sticky Toffee Pudding Recipe – The ultimate comfort pudding.
• Mary Berry Welsh Cakes – A simple, griddled teatime favourite.
• Authentic British Steak and Ale Pie – For a savoury masterpiece.
• Traditional British Christmas Cake – A project worth starting early.

Health Info

• Calories: 388.8
• Sugar: 21.4
• Sodium: 344.5
• Fat: 21.4
• Carbohydrates: 46.7
• Fiber: 1.4
• Protein: 4.1