Upside-Down Apricot Pudding

A delicious vegetarian dessert featuring caramelized apricots topped with a buttery sponge batter and baked until golden-brown.

Baking Vegetarian Dessert Pudding Apricot

Estimated Nutrition

Calories

1177.1

kcal / serving

2354.2 kcal total

Carbs

130.1g

per serving

260.1 g total

Fat

69.2g

per serving

138.4 g total

Protein

17.3g

per serving

34.6 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

Caster Sugar

for the caramel

115

Caster Sugar

for the batter

115

Self-Rising Flour

Dairy

115

Butter

piece

Egg

free-range

Double Cream

plus extra to serve

Fruits

piece

Apricot

halved and stones removed

NutsSeeds

tbsp

Pine Nut

Method

Preheat the oven to 180°C.

Melt 60g of caster sugar in an ovenproof frying pan until it turns into a caramel colour.

Cook the halved apricots in the caramel for 3 minutes then sprinkle with pine nuts.

Pulse the flour, remaining sugar, and butter in a food processor until the mixture looks like breadcrumbs.

Blend in the eggs and 15ml of cream to form a smooth batter.

Pour the batter over the apricots and bake for 12 minutes until golden-brown.

Invert the pudding onto a plate and serve with a drizzle of cream.