FRUITY TOPSY TURVY PUDDING
A sponge pudding cooked upside down!
serves 4-5
500g cooking apples – peeled, cored & sliced thickly
2 oranges – peeled & sliced
2 oz butter or marg
4 oz soft brown sugar
SPONGE:
4 oz butter or marg
4 oz caster sugar
2 large eggs
4 oz SR
1/2 level tsp cinnamon
good pinch of salt
Melt butter in a heavy frypan then remove from heat. Stir in brown sugar.
Spread it evenly over the base.
Arrange overlapping apple & orange slices over the sugar mixture.
Cream butter & caster sugar until light & fluffy then beat in the eggs, one at a time, beating well after each addition. Sift the flour, cinnamon & salt together and fold into the creamed mixture.
Spoon over the fruit, spreading it as evenly as possible to within 1/2″ of the side of the pan. Cover the pan with the lid or foil.
Cook pudding over a very low heat for 45-50 mins or until the ‘cake’ is cooked, firm & springy to the touch. Move the pan over the heat occasionally to ensure an even rise.
Turn out onto a plate to serve with custard or cream.
NOTE: Another recipe added ground hazelnut