Upside-down pudding

Yield: 1 Servings

Measure Ingredient
60 grams (2oz) brown sugar
25 grams (1oz) butter (melted)
1 can Peaches slices - drained
125 grams (4oz) flour
75 grams (3oz) butter
75 grams (3oz) sugar
1 teaspoon Baking powder
1 teaspoon Mixed spice
2 \N Eggs
2 tablespoons Milk


Pour the melted butter into the tin and swirl around to cover the base.

Next sprinkle the brown sugar on top to soak up all the butter (needs to be distributed evenly around base). On this place your peaches in a decorative pattern. This will become the top.

Cream butter and sugar until light. Whisk in each egg. Add sifted dry ingredients and lastly add milk. Carefully pour the batter on top of the peaches. Bake in an oven at 190degrees C or 375F for apporx 35 minutes.

Turn onto a serving dish so that the peaches are at the top.

I usually serve this with ice cream or straight cream. However, dad prefers hot custard, and mum would rather have whipped cream! So i guess it can be served with anything to suit any picky family such as mine! :-) This also reheats beautifully in the microwave the next day (if you are lucky enough to have leftovers! a rarity in this household!) Posted to TNT - Prodigy's Recipe Exchange Newsletter, by Becky Syme <becky@...> on Tue, 14 Jan 1997.

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