Apricot Upside Down Puddings – a delicious recipe with butter, brown sugar, water, lemon juice, butter, caster sugar. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat the oven to 180u00b0C conventional (160u00b0C fan forced). Line the bases of a 6 Texan (3/4 cup/180ml) muffin pans with a circle of baking paper.
2
To make the Sauce: Place butter, dark brown sugar, water and lemon juice into a saucepan a stir over medium heat for 5 mins or until sugar has dissolved and mixture forms a sauce.
3
To make the Pudding: Beat extra butter and raw caster sugar until light and creamy. Add eggs beating well between each addition.
4
Stir in almond meal, flour, spices and milk. Spoon two teaspoons of sauce into the base of each muffin pan and top with apricots. Spoon pudding batter over the top of apricots.
5
Bake for 20-25 mins or until cooked when tested with a skewer. Stand in pan for 5 mins then turn onto plates and enjoy with the extra sauce and cream.
889
kcal
Calories
48
g
Fat
105
g
Carbs
16
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 14 ingredients. The key ingredients include: 60 g butter, 1 cup dark brown sugar, 1/3 cup water, 1 teaspoon lemon juice, and more.
Yes, Apricot Upside Down Puddings falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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