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Peach & Butterscotch Upside-Down Pudding

We had this delicious dessert after our roast yesterday, and I’m going to share the recipe with you as promised.

Ingredients

  • 1 can of peaches, drained (you can use fresh peaches either, you’ll need to halve them and remove the stones).
  • 170g butter or marg. If using margarine make sure it’s one suitable for baking.
  • 85g soft brown sugar. Light brown is best, but dark will also work.
  • 120g self raising flour
  • 120g caster sugar
  • 3 medium sized eggs
  • Few drops of vanilla essence
I was very low on brown sugar so I substituted light for dark and it turned out just as nice.

Let’s cook!

In a small pan, put 50g of the butter/marg and the brown sugar.

Heat gently in the pan until a smooth consistency is reached.

In a bowl, put all the rest of the ingredients together. You should have 120g each of flour, caster sugar and butter/marg with the eggs and vanilla.

Get your hand mixer or stand mixer if you have one. If not, you’ll need to mix slowly to start until all ingredients are mixed in, then beat it until it’s creamy, smooth and light in colour.

In a flan case, pour on your butterscotch mix and spread it around the base.

Then add in your drained or halved peaches and arrange evenly.

Next, carefully pour over the cake mix, trying to get it all over if possible. When you’re finished, you can smooth it over.

Place the pudding on a baking tray (the syrup usually spills over), and pop in a preheated oven at 180°/gas 7 for about 30 minutes. When it’s cooked, it will be springy to touch and if you insert a skewer through the middle it should come out clean.

Serve warm with cream or ice cream.

Tip: you can also use pears or sliced pineapple for this dessert.

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