Caramelised Apricot Upside Down Pudding
This Caramelized Canned Apricot Upside Down Cake is a stunning, easy-to-make dessert perfect for any season!
Equipment
- 18cm (7 inch) round cake tin
Ingredients
- 60 g (2oz) butter softened
- 1 tbsp butter for greasing
- 60 g (2 oz) light muscovado sugar
- 400 g (13 oz) can apricot halves in nautral juice drained, and juice reseved
- 2 tbsp stem ginger peeled and chopped
For the sponge
- 125 g (4oz) butter softened
- 125 g (4oz) caster sugar
- 2 eggs beaten
- 175 g (6 oz) self-raising flour
- 1 tsp baking powder
Instructions
- Lightly butter the baking dish and line the bottom with parchment paper. Cream together the butter and sugar, then spread the mixture evenly over the parchment.
- Arrange the apricot halves on top of the butter and sugar mixture, and sprinkle the stem ginger among them.
- For the sponge batter, combine the butter, caster sugar, eggs, flour, and baking powder in a bowl, adding 2 tablespoons of the reserved apricot juice. Beat the mixture for 2 minutes until smooth and thoroughly blended. Spoon the batter on top of the apricot halves, spreading it evenly to level the surface.
- Preheat the oven to 180 degrees Celsius (350F). Bake the dessert for approximately 45 minutes until the sponge is beautifully risen and springs back to the touch.
- Carefully invert the sponge onto a warmed serving plate and serve immediately.