Resident pudding chef Phil Vickery shares his favourite topsy turvey pudding
Ingredients
Before you start...
Equipment: oven-proof frying pan
For the cake mix:
- 110 g4 oz butter
- 110 g4 oz soft brown sugar
- 110 g4 oz self-raising flour
- 1 tsp baking powder
- 55 g2 oz flaked almonds
- 2 eggs, beaten
For the apple base:
- 30 g1 oz butter
- 30 g1 oz soft brown sugar
- ½ lemon, juice only
- 2 bramley apples, peeled, cored and quartered
Method: How to make Caramel apple upside down cake
Preheat the oven to 200C/400F/Gas 6.
For the cake mix:
Cream together the butter and sugar in a large mixing bowl.
Add the flour and the baking powder, mixing well, as you do.
Stir in the flaked almonds, then gradually add the beaten eggs, to form a cake batter.
For the apple base:
Heat the butter in a medium non-stick, oven-proof frying pan, over a medium heat.
When the butter begins to melt, add the sugar, and allow to begin to caramelise, then add the lemon juice.
Add the quartered apple wedges to the pan, tossing well, to thoroughly coat them in the caramel, and continue heating through for two minutes.
Pour the cake batter over the top of the apples, then place the pan into the hot oven, to cook for 10-12 minutes, or until golden.
