Raw Caster Sugar
Delicately flavoured with a...
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Desserts
Apricot Upside Down Puddings
20 mins
25 mins
Easy
6
Best served warm on cold winter nights with extra caramel sauce and cream.
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- Ingredients
- Method
Ingredients
Sauce
- 60g butter
- 1 cup (220g) Chelsea Dark Cane Sugar
- ⅓ cup (80ml) water
- 1 tsp lemon juice
- 1 x 420g can apricots, drained
Pudding
- 75g butter, extra
- ½ cup (110g) Chelsea Raw Caster Sugar
- 2 eggs, lightly beaten
- ½ cup (60g) almond meal
- ¾ cup (110g) self raising flour, sifted
- ½ tsp ground cinnamon, sifted
- ¼ tsp ground cardamom, sifted
- ⅓ cup (80ml) milk
Additional tips
Fresh apricots, peaches and plums also work well in this recipe.
This dessert is delicious by itself with its rich syrupy sauce. For a more decadent treat serve with homemade custard or homemade vanilla ice cream.
Chelsea Products in Recipe
Dark Cane Sugar
A moist, dark brown sugar...
Reviews
What did you think of this recipe?
Method
Preheat oven to 180°C conventional (160°C fan forced). Line the bases of 6 Texan (3/4 cup/180ml) muffin pans with a circle of baking paper.
Sauce: Place butter, Chelsea Dark Cane Sugar, water and lemon juice into a saucepan a stir over medium heat for 5 minutes or until sugar has dissolved and mixture forms a sauce.
Pudding: Beat extra butter and Chelsea Raw Caster Sugar until light and creamy. Add eggs beating well between each addition.
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.
Bake for 20-25 minutes or until cooked when tested with a skewer. Stand in pan for 5 minutes then turn onto plates and enjoy with extra sauce and cream.
Additional tips
Fresh apricots, peaches and plums also work well in this recipe.
This dessert is delicious by itself with its rich syrupy sauce. For a more decadent treat serve with homemade custard or homemade vanilla ice cream.
Chelsea Products in Recipe
Raw Caster Sugar
Delicately flavoured with a...
Dark Cane Sugar
A moist, dark brown sugar...
Reviews
What did you think of this recipe?
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- 2 Tbsp Chelsea White Sugar
- ½ tsp finely grated lemon zest (optional)
- 1 cup Meadow Fresh Milk (or Soy/Rice milk) (250ml)
- 1 egg, lightly beaten
- 30g Butter, melted (or margarine)
To serve
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- 1 punnet blueberries (or frozen berries, defrosted)
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ingredients
- 125g butter, softened
- ¾ cup Chelsea Caster Sugar or Chelsea Organic Raw Sugar (170g)
- 2 eggs
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- 1 tsp vanilla essence
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- 2 Tbsp hot Meadow Fresh Milk
- 1 ¾ cups Edmonds Standard Grade Flour (263g)
- 1 tsp Edmonds Baking Powder
Icing
- 1 ½ cups Chelsea Icing Sugar (225g)
- 1 Tbsp butter, softened
- 1 Tbsp cocoa powder
- 2-3 Tbsp boiling water
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- 250g butter
- ½ cup cocoa powder
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- 4 eggs
- 1 tsp vanilla essence
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- 1 tsp Edmonds Baking Powder
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- 200g butter
- 1 cup Chelsea White Sugar
- 1 cup Chelsea Soft Brown Sugar
- 2 eggs
- 2 tsp vanilla essence
- 3 cups Edmonds Standard Grade Flour
- pinch of salt
- 1 tsp Edmonds Baking Powder
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- 150g butter, softened
- 2 cups Chelsea Icing Sugar (300g)
- 1-2 Tbsp hot water
- ½ - 1 tsp of vanilla essence (or flavour of your choice, optional)
- food colouring (optional)
learn about baking
How to Choose SugarFor Baking?
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