Apricot and almond upside-down puds
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10 (makes 10 puddings)
Time to make:
30 mins (Hands-on time: 10 mins, Cooking time: 20 mins)
$0.85 per serve
(at time of publication)
Full ingredients list:
115g reduced-fat table spread
1/2 cup (115g) caster sugar
11/2 cups (200g) gluten-free self-raising flour
2 tablespoons skim milk
8 tablespoons (50g) almond meal
10 teaspoons apricot jam
5 fresh apricots, sliced, plus extra, to serve
2 teaspoons pure icing sugar
mint leaves, to serve
Nutritional information (per serve)
Instructions and steps:
Step 1 Preheat oven to 180°C. Lightly grease 10 muffin-tray cups and line bases with baking paper.
Step 2 Cream table spread and sugar in a large bowl until light and fluffy. Beat in eggs, then lightly fold in flour with skim milk and almond meal. Set bowl aside.
Step 3 Place 1 teaspoon of the jam in the base of each muffin-tray cup. Add a few apricot slices to each cup, then top with some mixture from bowl. Level surface.
Step 4 Bake for 20 minutes, or until slightly golden and firm to the touch. Leave puddings to cool for 5 minutes, then turn out.\
Step 5 Dust puddings with icing sugar, garnish with extra apricot slices and mint leaves, and serve.
About this recipe
First published: April 2014