Ginger upside-down pudding







Cook Time

40-45 Min


  • 1 tablespoon brown sugar
  • 4 peaches, halved and stoned
  • 8 walnut halves
  • 150g/5oz wholemeal flour
  • 1⁄2 teaspoon bicarbonate of soda
  • 1 1⁄2 teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • 100g/4oz molasses sugar
  • 1 egg
  • 125ml/4fl oz milk
  • 50ml/2fl oz sunflower oil
  • Preheat the oven to 180°/350°F/Gas mark 4. Brush the bottom and side of a 23cm/9in round springform cake tin with a little sunflower oil. Sprinkle the brown sugar over the bottom of the tin.
  • Arrange the peaches cut side down in the tin, with the walnut halves in place of the stones.
  • For the base, sift together the flour, bicarbonate of soda, ginger and cinnamon, then stir in the sugar. Whisk together the egg, milk and oil, then mix into the dry ingredients until smooth.
  • Pour the mixture evenly over the peaches, and bake for 35–40 minutes until firm to the touch. Turn out onto a serving plate. Serve hot with custard, cream or ice cream.
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