APRICOT UPSIDE DOWN PUDDINGS

Apricot Upside Down Puddings image

Provided by Tisme

Categories Dessert

Time 45m

Yield 6 serving(s)

Number Of Ingredients 13

60 g butter
1 cup dark brown sugar
1/3 cup water
1 teaspoon lemon juice
420 g apricots, drained
75 g butter, extra
1/2 cup raw caster sugar
2 eggs, lightly beaten
1/2 cup almond meal
3/4 cup self raising flour, sifted
1/2 teaspoon ground cinnamon, sifted
1/4 teaspoon ground cardamom, sifted
1/3 cup milk

Steps:

Preheat the oven to 180°C conventional (160°C fan forced). Line the bases of a 6 Texan (3/4 cup/180ml) muffin pans with a circle of baking paper.
To make the Sauce: Place butter, dark brown sugar, water and lemon juice into a saucepan a stir over medium heat for 5 mins or until sugar has dissolved and mixture forms a sauce.
To make the Pudding: Beat extra butter and raw caster sugar until light and creamy. Add eggs beating well between each addition.
Stir in almond meal, flour, spices and milk. Spoon two teaspoons of sauce into the base of each muffin pan and top with apricots. Spoon pudding batter over the top of apricots.
Bake for 20-25 mins or until cooked when tested with a skewer. Stand in pan for 5 mins then turn onto plates and enjoy with the extra sauce and cream.

Nutrition Facts : Calories 533.7, Fat 24.6, SaturatedFat 12.7, Cholesterol 112, Sodium 201.9, Carbohydrate 75.1, Fiber 2.9, Sugar 59.1, Protein 7.1