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

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

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

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

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

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

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.

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