- Upside Down Apricot & Cointreau Pudding.jpg (37.14 KiB) Viewed 429 times
Takes: 1 hour 18 minutes
Serves: 6 - 8
No nutritional information available.
Ingredients
- Butter, melted, or sunflower oil
- 2 × 400g can apricot halves in syrup, drained well and lightly dried on kitchen paper
For the topping:
- 125g granulated sugar
- 75g butter
- 2 tbsp Cointreau
For the sponge:
- 115g self-raising flour
- 115g baking spread, straight from the fridge
- 115g caster sugar
- 2 eggs
- Finely grated zest of 1 small orange
- 1 tbsp Cointreau
Method
1. Preheat the oven to 180°C/160°C Fan/Gas Mark 4.
2. To make the topping, measure the granulated sugar and 4 tbsp of water into a stainless-steel pan. Stir over a medium heat until the sugar has dissolved. Stop stirring and bring up to the boil. Boil until the sugar turns a deep caramel colour. Quickly remove from the heat and add knobs of the butter and the Cointreau. Stir, then pour into the base of a deep, fixed-base 20cm cake tin (there is no need to line it).
3. Brush the sides of the tin with the melted butter or oil. Arrange the apricot halves on top of the caramel, whichever way up you prefer. Place any extra apricots in a neat layer over the top.
4. Measure the sponge ingredients into a bowl. Whisk for 1½ – 2 minutes with an electric whisk, until light and fluffy. Spoon on top of the apricots and level the surface. Bake in the oven for about 50 – 55 minutes, until lightly golden and the sponge is coming away from the sides of the tin.
5. Leave to stand for about 30 minutes, then loosen the sides and put a plate on top. Carefully turn the cake upside down and remove the tin.
6. Spoon any loose caramel sauce over the top and serve warm in wedges with creme fraiche, if liked.
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