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the goods 225g butter 1 cup brown sugar 1 can of apricot halves, drained 1 cup white sugar 1 1/2 cups self raising flour 2 eggs dash milk time: 10 minutes to mix / 35 minutes to bake you will need:
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| apricot upside-down cake
this is a recipe which, to this day, I get calls in the middle of the night from far-away friends, 'how do I make that gooey apricot pudding with the toffee oozing down the sides?' you cannot put a foot wrong serving this. people will moan. people will swoon let them just don't tell them that you whipped it up in 10 minutes, baked it in 30 and intend to finish it off for breakfast! soften: 125g butter and beat into 1 cup dense packed brown sugar spread: this toffee paste over the bottom of a buttered 9 inch cake pan drain: 1 can of apricot halves and arrange the halves, cut side down, into the toffee paste pre heat: oven to 180f soften: 125g butter cream: butter with 1 cup white sugar, beat until pale add: 2 eggs, 1 1/2 cups self raising flour and a dash of milk beat: to a smooth batter and pour over apricots bake: @ 180c for 35 minutes until golden brown and cake feels firm when tapped in centre. it might need another 5 minutes invert: cake onto a serving dish (careful, hot toffee syrup will come pouring down the sides) serve: with ice cream, whipped cream, custard or all of the above! | ||||