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Upside Down Fruity Pudding

ingredients

serves 4
150 g (5 oz) margarine
3/8 cup (75 g) light muscovado sugar
2 eggs
1/3 cup (50 g) 2 oz self-raising flour
1/3 cup (50 g) 2 oz self-raising wholemeal flour
2 cup (225 g) 8 oz can unsweetened pineapple with 2 tbsp (30 ml) juice reserved
3 ready-to-eat dried apricots, rinsed and halved

method

1. Cream 100 g (4 oz) of the margarine with 50 g (2 oz) of the sugar and eggs until pale and light.

2. Stir the flours together and fold into the mixture with pineapple juice.

3. Grease a 20.5 cm (8 inch) sandwich tin with the remaining margarine and sprinkle with the remaining muscovado sugar.

4. Arrange the fruit over the base and cover with the cake mixture.

5. Bake at 180°C (350°F) mark 4 for 35 minutes or until springy to the touch.

6. Turn out and serve in slices hot or cold.

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