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Recipes



Chicken with Braised Olives & Capers Impossible Lemon Pie Tira Misu Camping Style
Tuna Pasta Mars Bar Apples Lamb Boulangere
Pork Ragu with Garlic Mash Lamington Cherry Ripe Trifle Pineapple Tart
Grandma Anderson's Tropical Cake Dessert
Gingerbread Upside Down Pudding
 Beer Butt Chicken
Apricot & Passionfruit Trifle


Gingerbread Upside Down Pudding



Serves 4-6



  • 1/2 cup w/meal flour
  • 1/2 tspn bicarb soda
  • 1 1/2 tspn ground ginger
  • 1 tspn ground cinnamon
  • 1/2 cup brown sugar
  • 1 egg
  • 1/2 cup skim milk
  • 1/4 cup sunflower oil
 Topping
  • Sunflower oil for brushing
  • 1 Tbspn brown sugar
  • 4 peaches halved & stoned or canned peach halves
  • 8 walnut pieces (or pecans)


Method



Preheat oven to 180 degrees. Brush base of 23cm springform pan with sunflower oil. Sprinkle soft brown sugar evenly over base. Arrange the peaches, cut side down in the tin with a walnut/pecan piece in each.

For base, sift flour, bicarb, ginger and cinnamon together and then stir in sugar. Beat the milk, egg and oil together in a separate bowl and then add to the dry ingredients and mix until smooth.

Pour mixture over peaches and bake for 35-40 minutes. Turn out onto serving plate and serve with yoghurt or custard.


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