Apple and Cinnamon Upside Down Pudding

Sweet, fruity and delicious

6
30
30
Equipment: 
  • Weighing scales
  • Scissors
  • Greaseproof paper
  • 18cm cake tin
  • Measuring spoons
  • Vegetable peeler
  • Sharp knife
  • Chopping board
  • Mixing bowl
  • Small bowls
  • Sieve
  • Fork
  • Metal spoon
  • Wooden spoon
Ingredients: 

Topping:

  • 25g unsaturated fat spread
  • 25g dark brown sugar
  • 2 apples

Base:

  • 50g butter (room temperature)
  • 50g caster sugar
  • 1 large egg
  • 150g self-raising flour
  • 5ml vanilla essence
  • 5ml ground cinnamon
  • 60ml semi-skimmed milk
Simple steps: 
  1. Preheat the oven to 180°C/160°C fan or gas mark 4.
  2. Line the cake tin with greaseproof paper and spread the margarine over the base of the tin, sprinkle over the dark brown sugar
  3. Wash the apples, peel and quarter. Slice each quarter into 4 slices lengthways
  4. Arrange the slices in the tin
  5. To make the base put the butter and caster sugar into a bowl and beat until pale and fluffy.
  6. Beat the egg and gradually add it to the mixture
  7. Sieve the flour and cinnamon into the mixture and add the vanilla and milk
  8. Spoon onto the top of the apples and spread with a knife
  9. Bake for 25-30 minutes until golden and springy
  10. Allow to cool for 5 minutes then carefully loosen the edge of the tin with a knife and turn onto a plate

Calories: 
279
Protein: 
4.2g
Fat: 
11.4g
Saturated fat: 
5.1g
Carbohydrates: 
40.9g
Sugars: 
18.9g
Salt: 
101mg
Dietary fibre: 
2.4g
Allergen information: 
Butter milk
Egg
Gluten
Milk
Wheat
Whole wheat