Sunday Pudding: Upside Down Cake
Play with this one, use whatever fruit needs using up. We used clementines this time!
55g brown sugar
170g self-raising flour
55g caster sugar
Preheat the oven to 220C/425F/Gas 7.
Zest the oranges and put zest to one side.
Peel and heat the orange pieces and sugar in a frying pan gently until the sugar has melted and the orange is caramelised. Then turn into a 6” cake tin and spread out evenly.
Meanwhile, whisk the flour, eggs, milk, sugar and orange zest together in a bowl. You should have a thick mixture, the consistency of whipped cream.
Pour the mixture onto the oranges. Transfer to the oven and bake for 15-20 minutes, until the sponge is golden and springy to the touch.
Remove from the oven and turn out onto a plate to serve.
Sunday Pudding: Sticky Toffee Pudding
400g tin of prunes, drained
1 rounded tsp bicarbonate of soda
50g salted butter
150g soft brown sugar
175g self-raising flour
1 tsp vanilla extract
butter, for greasing
For the sticky toffee topping
250ml double cream
80g soft brown sugar
Preheat the oven to 180C/350F/Gas 4.
Blend all sponge ingredients in a food processor until nearly smooth, but with a few specks of prune still visible. Generously butter a baking dish on all surfaces and pour in the sponge batter. Bake for 40 minutes, or until just firm to the touch.
Make the topping by heating the ingredients gently in a pan, whisking regularly, until briefly boils. Pour over the cooked pudding. Place under a moderate grill until bubbling.