Ginger Bread Upside Down Pudding Recipe

Ginger Bread Upside Down Pudding Recipes

Ingredients :

sunflower oil, for brushing

15ml soft brown sugar

4 medium peaches, halved and stoned, or canned peach halves

8 walnut halves

For the base

130g wholemeal flour

2.5ml bicarbonate of soda

7.5ml ground ginger

5ml ground cinnamon

115g molasses sugar

1 egg

120ml skimmed milk

50ml sunflower oil

Method :

Preheat the oven to 350F, Gas 4. For the topping, brush the base and sides of a 23cm round spring form cake tin with oil. Sprinkle the sugar over the base. Arrange the peaches cut side down in the tin with a walnut half in each. For the base, sift together the flour, bicarbonate of soda, ginger and cinnamon, then stir in the sugar. Beat together the egg, milk and oil, then mix into the dry ingredients until smooth. Pour the mixture evenly over the peaches and bake for 35-40 minutes, until firm to the touch. Turn out onto a serving plate. Serve hot with yogurt or custard.

To make certain that the fruit topping doesn't stick to the tin, line the base with a round of non-stick baking paper or lightly oiled greaseproof paper. A proper pudding goes down well on cold winter's day. This one is quite quick to make and looks very impressive.

Serves 4 - 6

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