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
Ingredients
- 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
Instructions
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Pre-heat oven to 180 C or gas 4
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Grease cake tin and line with sliced peaches.
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Sprinkle brown sugar over peaches.
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In a large mixing bowl place all the other ingredients and whisk until a light cream colour and the mixture is light and fluffy.
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Spoon over the top of the peaches and cook for half an hour in the center of the oven.
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Check sponge is cooked by inserting a knife or skewer and it should come out clean if the sponge is cooked through fully.
Nutritional information
Cals 396, Fat 22g, Carbs 45g, Protein 5g