Upside Down Peach Pudding
Upside down puddings have been a great technique for many years of getting a deliciously sweet and moist sponge for a fabulous Sunday pudding
6-8
180°C/fan 160°C/gas mark 4
1 hour
“Don’t fancy peaches? You could try this with apricots or another similar fruit”
Ingredients
Sponge
110g margarine/unsalted butter
110g caster sugar
2 large eggs
1 tsp vanilla extract
110g gluten free self-raising flour
1-2 tbsp milk (if required)
Fruit topping
40g margarine
50g soft brown sugar
1 can of sliced peaches, drained
Method
Preheat the oven to 180°C/fan 160°C/gas mark 4. Line the bottom of a 20cm (8 inch) cake tin and butter the sides as well.
Melt the margarine on a low heat and stir in the brown sugar. Once melted, pour into the bottom of the cake tin and spread around evenly with a spatula or spoon. Arrange the fruit slices on top of the sauce.
To make the sponge: cream the butter or margarine with sugar (by electric whisk) until light, fluffy and pale in colour. Add the vanilla extract into the mix.
Beat in the eggs one at a time (then it won’t curdle the mix). Then add the gluten-free flour and milk (if the mixture is too thick and will not fall off the back of a wooden spoon) and give a final mix with the electric whisk.
Place the sponge mix on top of the peaches and spread evenly. Bake for 35-40 minutes. Stand for a few minutes before turning out.
