Gingerbread Upside Down Pudding
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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