Puddings Recipes - Ginger Upside-down Pudding Recipe

Ingredients

SERVES 4-6

• Sunflower oil for brushing

• 1 tablespoon brown sugar

• 4 peaches (halved and stoned)

• 8 walnut halves

• 150g/5oz whole meal flour

• 1/2 teaspoon bicarbonate of soda

• 1 1/2 teaspoons ground ginger

• 1 teaspoon ground cinnamon

• 100g/4oz molasses sugar

• 1 egg

• 125ml/4fl oz milk

• 50ml/2fl oz sunflower oil

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Method:

1. Preheat the oven to 180°C/350°F/Gas mark 4. Brush the base and side of a 23cm/9in round spring form cake tin with oil.

2. Sprinkle the brown sugar over the base of the tin. Arrange the peaches cut-side down in the tin with walnut halves in place of stones.

3. For the base, sift together the flour, bicarbonate of soda, ginger and cinnamon, then stir in the sugar.

4. Beat together the egg, milk and oil, then mix into the dry ingredients until smooth.

5. Pour the mixture evenly over the peaches and bake for 35 to 40 minutes, until firm to the touch. Turn out on to a serving plate. Serve hot.