Individual Apricot Upside-Down Puddings

Sticky, fruity puddings made with caramelized apricots and a lemon zest sponge, baked in a water bath until golden.

Baking Vegetarian Dessert Pudding Apricot

Estimated Nutrition

Calories

702

kcal / serving

4212 kcal total

Carbs

83g

per serving

498 g total

Fat

36.4g

per serving

218.4 g total

Protein

9.7g

per serving

58.2 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

100

Caster Sugar

For the caramel

200

Caster Sugar

For the sponge base

200

Self-Rising Flour

Dairy

200

Butter

Unsalted, plus extra for greasing

piece

Egg

Free-range

570

Custard

Fruits

400

Apricot

Stones removed

piece

Lemon

Zest only

Liquids

Apricot Brandy

Method

Turn the puddings out onto plates and serve immediately with the custard.

Preheat the oven to 180°C and grease and line six dariole moulds.

Roughly chop one-third of the apricots and halve the remaining ones.

Heat 100g sugar in a saucepan until it caramelizes, then cook the apricot halves for 5 minutes until soft.

Cream the 200g sugar, butter, and lemon zest together in a bowl until fluffy.

Gradually whisk in the eggs and fold in the flour and chopped raw apricots.

Spoon the caramelized halves into the moulds, top with cake mixture, and cover with foil.

Place moulds in a baking tray filled with water and bake for 40-50 minutes until golden.

Mix the apricot brandy and custard together in a bowl.