Apricot and Cardamom Upside-down Pudding

Learn a new method for upside-down pudding by using a frying pan in this recipe for an apricot and cardamom upside-down pudding.

Photo by Nassima Rothacker

It may seem gratuitous to make an upside-down pudding in a frying pan, but this method is somewhat of a pleasant surprise. The direct heat means that the bottom (which will, when inverted, become the top) becomes deeply caramelised and chewy, then you add the lid and the rest of the cake steams and becomes dense like a pudding. I think this method would work with most fruits – I’m tempted to try strawberries with black cardamom and orange next.

Serves 8–10


For the caramel base

  • 100g (3-1/2oz) caster sugar
  • 9-10 small apricots, halved and destoned 

For the batter

  • 170g (6oz) unsalted butter, at room temperature
  • 170g (6oz) caster sugar
  • 3 large eggs
  • 170g (6oz) self-raising flour
  • 1/2 tbsp ground cardamom

Crème fraîche, to serve



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