Upside-Down Pudding Cake


For a 20–23 cm (8–9in) pudding cake to serve 6–8 you will need about 500 g (1 lb) fruit. You can use almost any fairly firm fruit such as peaches, pears or apples. Make the sponge cake mixture for the pudding using 175 g (6 oz) plain flour, 1 teaspoon baking powder, 175 g (6 oz) butter, 3 eggs and a little milk. Prepare a fluted ovenproof dish by spreading it generously – especially the bottom – with 50 g (2 oz) butter, then sprinkling evenly with 50 g (2 oz) caster sugar. Pudding cakes are best served warm with pouring cream.

  1. Prepare and slice the fruit thinly, then arrange it in overlapping slices in the base of the prepared dish. Spoon the sponge mixture on top.

  2. Bake in a preheated oven, 180°C, 350°F, Gas Mark 4 for about 50 minutes until well risen. Invert the pudding cake on to a serving plate.