18 October 2011

Raspberry and Apple Upside Down Pudding

WOO HOO baking week and typical me is a day late, this definitely makes up for Monday. The next few days will not just be about cakes but other lovely treats straight from the oven.

Why upside down?

Not sure so used to putting things on top of a cake I didn't want to fuss around, this way you tip it over and hey presto, your cake is ready for the taking.

Why apple and raspberry?

That's all the fruit I had, don't worry I still ate more fruit as part of my five a day!

'Let It Bleed' By The Rolling Stones

The cover for this album is very cool it has an antique phonograph with a record changer spindle which is supporting the most random things on a plate.

One of them being a cake which was prepared by then unknown cookery queen DELIA SMITH! 

I can only DREAM for an opportunity like that.

As well as that the album knocked off The Beatles' Abbey Road from the top slot in the UK!

I know I know you just want the recipe...

Get a 20cm square loose tin, line the bottom with baking paper, grease that too and sprinkle a tiny bit of flour and sugar.


200g raspberries
220g caster sugar
200g plain flour, plus more to dust
1 tsp baking powder
120g unsalted butter, softened, plus more to grease
2 large eggs
150ml milk
1 large cooking apple, peeled and sliced.


Preheat oven to 180°c

: Scatter raspberries and apple in the tin.
: Whisk the butter and sugar until pale and fluffy.
: Add the eggs and keep on whisking.
: Sieve the flour and baking powder together in a separate bowl.
: Then pour half the milk in the butter mixture and then half the flour.
: Basically take your time folding the flour and milk in the mixture.
: Pour batter in the tin over the fruits and bake for 40 minutes.

< Once done be gentle, turn the cake tin upside down and peel off the baking paper, eat warm with custard.

Next Time:

Blackberries and rhubarb.

Favourite Songs:

ê 'Gimme Shelter' and 'You Can't Always Get What You Want'