Having made a Peachy Sweet and Sour Chicken I found myself with tinned peaches left over. What to do? I decided that as I had already broken the rule of putting pineapple in the sweet and sour sauce, why not do the same with an upside down cake?
A nice cake to serve hot for pudding with custard. The sponge should be nice and moist for you to also serve cold as a slice of cake.
Upside Down Peach Pudding
A twist on the traditional pineapple upside down pudding
- 5 halves Tinned peaches sliced
- 1 Tbsp Brown sugar
- 150 gm Self raising flour
- 150 gm Caster sugar
- 150 gm Margerine or butter softened
- 3 medium Eggs
- 1 Tsp Vanilla essence
Pre-heat oven to 180 C or gas 4
Grease cake tin and line with sliced peaches.
Sprinkle brown sugar over peaches.
In a large mixing bowl place all the other ingredients and whisk until a light cream colour and the mixture is light and fluffy.
Spoon over the top of the peaches and cook for half an hour in the center of the oven.
Check sponge is cooked by inserting a knife or skewer and it should come out clean if the sponge is cooked through fully.
Cals 396, Fat 22g, Carbs 45g, Protein 5g