How often have you had part of a can of fruit like apricot halves, peach slices or pineapple left in the fridge? Well, you can easily use up this fruit in an upside-down pudding.

Ingredients:(serves 4)
150g butter, plus extra for greasing
50g brown sugar
250g left-over canned fruit, drained
4 glace cherries, cut in half
125g white sugar
2 eggs, lightly beaten
half tsp mixed spice
175g self raising flour

  • Heat the oven to 180'C or gas mark 4
  • Lightly grease with butter a 15cm round cake dish or similar
  • Melt 25g of butter in saucepan, add the brown sugar and pour over the base of the cake tin
  • Put the fruit from the can and the cherries in the base, the cherries rounded side facing down
  • To make the sponge - mix 125g butter and the white sugar until soft and creamy
  • Slowly beat in the eggs then stir in the spice and flour.
  • Pour over the fruit, smooth the top
  • Bake in the oven for about 50 minutes or until the sponge is firm and golden
  • Turn the sponge upside-down onto a plate, then dish up with custard or ice cream



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