Apricot and Prune Upside-Down Cake

Name: Apricot and Prune Upside-Down Cake
Yield: Serves Four to Six
Ingredients: 175 g/6 oz dried apricots; 100 g/4 oz castor sugar; 2 large eggs; 175 g/6 oz self-raising flour milk; 175 g/6 oz dried prunes; 40 g/11 oz butter; 40 g/1½ oz brown sugar; 100 g/4 oz butter

Preparation info

Serves
Four to Six

Difficulty
Easy

Appears in

Cooking for Friends

By Prue Leith

Published 1978

About

Ingredients

175 g/6 oz dried apricots
175 g/6

Dessert
Cake
Vegetarian

Method

Put the apricots and prunes into a saucepan, cover with water and leave to soak for a few hours. Then simmer gently until the apricots are soft and the stones will come out of the prunes easily. Chop the prunes and apricots roughly.

Set the oven to moderately hot (190°C, 375°F, Gas Mark 5). Butter the bottom of a 20-