Caramelised Orange Upside-down Pudding
- 80g low fat spread
- 1 tsp granular Canderel Yellow
- 1-2 oranges, skin, pith and pips removed and sliced into thick rounds
- 4 balls of stem ginger, finely chopped
- 10g granular Canderel Yellow
- 1 tsp mixed spice
- 2 eggs
- 50g self raising flower
Preheat the oven to 180C (350F) Gas 4.
Add some of the low fat spread to a pan along with 1tsp of Canderel Yellow.
Now add the orange slices and cook for about 10-15 minutes until they begin to caramelise.
Spoon them out and sit a few of the slices into the base of 6 mini pudding basins.
Add the remaining low fat spread to a mixer bowl and beat until smooth.
Add the ginger, Canderel Yellow and mixed spice, and beat again.
Next, add the eggs one at a time, along with a spoonful of flour as you go. Then fold in the remaining flour until it is all combined.
Now spoon the mixture into the pudding basins over the oranges and put in the oven to bake for about 20-30 minutes until golden and sponge is cooked through. Serve warm with your desired accompaniment.