Apricot and almond upside-down puds
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10 (makes 10)
Time to make:
35 mins (Hands-on time: 10 mins, Cooking time: 25 mins)
$0.75 per serve
(at time of publication)
Full ingredients list:
115g reduced-fat spread
1/2 cup (115g) castor sugar
1 1/2 cups (100g) gluten-free baking mix (we used Healtheries)
2 tablespoons trim milk
8 tablespoons (50g) ground almonds
10 teaspoons apricot jam
5 fresh or canned apricots, sliced
2 teaspoons gluten-free icing sugar
sprigs fresh mint (optional)
Nutritional information (per serve)
Instructions and steps:
Step 1 Preheat oven to 180°C. Lightly grease 10 small pudding pans and line base with baking paper.
Step 2 To make sponge, mix cream spread and sugar together until light and fluffy. Beat in eggs. Gently fold in baking mix with milk and almonds. Set aside.
Step 3 Place 1 teaspoon jam in the base of each pan and add a few slices of apricots. Top with some sponge mix. Level surface.
Step 4 Bake in oven for 20 minutes until lightly golden and firm to touch. Cool for 5 minutes before turning out. Serve sprinkled with icing sugar and garnished with fresh mint (if using).
About this recipe
First published: August 2013