Apricot Upside Down Puddings

60g butter

1 cup (220g) CSR Dark Brown Sugar

1/3 cup (80ml) water

1 tsp lemon juice

1 x 420g can apricots, drained

Pudding

75g butter, extra

½ cup (110g) CSR 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

1/3 cup (80ml) milk

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, 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.
Pudding: Beat extra butter and 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 mins or until cooked when tested with a skewer. Stand in pan for 5 mins then turn onto plates and enjoy with extra sauce and cream.

Serves: 6

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