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Upside-down apricot puddings
Upside-down apricot puddings
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Prep Time:
25 minutes
Cook Time:
30 minutes
Total Time:
55 minutes
Golden butter cake topped with oozing apricot conserve for a delightful twist.
Ingredients:
  • Melted butter, to grease
  • 340g (1 cup) apricot conserve
  • 1 x 340g pkt golden butter cake mix
  • 60g butter, at room temperature
  • 35g (1/3 cup) flaked almonds
  • Double cream, to serve
Instructions:
  • Preheat oven to 180C. Grease five 250ml (1-cup) dariole moulds with butter and line the bases with non-stick baking paper. Evenly spread apricot conserve into each mould.
  • Mix together eggs, butter, and milk as per the instructions on the cake mix packet. Divide the mixture evenly among the molds and level the surface.
  • Bake in the oven for 30 minutes or until a skewer inserted in the centers comes out clean. Allow to cool for 5 minutes before flipping onto serving plates.
  • In a non-stick pan over medium-low heat, toast the almonds for 3 minutes until golden brown.
  • Sprinkle the puddings with almonds and enjoy with double cream.

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