Orange Upside Down Pudding Pudding Club Recipes

Steps:

• Preheat the oven to 160C.
• For the sticky orange topping:
• Place sugar, water and vanilla in a 2.5 liter, 20cm non-stick frying pan that is ovenproof, over a medium heat. Stir continuously until the sugar has dissolved. Add the orange slices and simmer until soft, for about 15 minutes. Remove from the heat and set aside.
• For the cake:
• Place eggs, sugar and vanilla in a bowl of an electric mixer and whisk until thick, pale and bout tripled in volume, about 8-10 minutes.
• Sift the flour over the egg mixture and fold through. Fold through the melted butter and ground almonds.
• Pour the cake mixture over the oranges and bake about 40-45 minutes, or a skewer comes out clean.
• Turn out on a platter to serve.

Steps:

• In a medium saucepan, bring 1 1/2 cups water to a boil. Add 1 tablespoon butter and 1 1/2 cups brown sugar and stir until sugar is dissolved. Set aside.
• Put the dates in a small bowl. Top with 1 cup boiling water and set aside.
• In another small bowl blend 1/2 cup brown sugar, 2 tablespoons butter and egg. Beat well.
• In another bowl, sift together flour, baking soda, baking powder, salt, cinnamon, and nutmeg. Add to egg/sugar mixture alternately with cooled date mixture.
• Pour batter into an 8x12x2 inch baking dish. Pour brown sugar sauce evenly over batter.
• Bake at 350 degrees for 30 minutes. Cut into squares and invert to serve. Top each serving with whipped cream.

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.