Apricot and almond upside-down puds

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Serves: 10 (makes 10 puddings)
Time to make: 30 mins (Hands-on time: 10 mins, Cooking time: 20 mins)
Total cost: $8.50 / $0.85 per serve
(at time of publication)

Gluten free Low kilojoule

Ingredients
Nutrition info.

Full ingredients list:

115g reduced-fat table spread
1/2 cup (115g) caster sugar
2 eggs
11/2 cups (200g) gluten-free self-raising flour
2 tablespoons skim milk
8 tablespoons (50g) almond meal
10 teaspoons apricot jam
5 fresh apricots, sliced, plus extra, to serve
2 teaspoons pure icing sugar
mint leaves, to serve

Nutritional information (per serve)

Kilojoules:

978kJ

Calories:

234cal

Protein:

2.9g

Total fat:

8.4g

Saturated fat:

1.3g

Carbohydrates:

36.2g

Sugars:

19.9g

Dietary fibre:

1.4g

Sodium:

331mg

Calcium:

28mg

Iron:

0.5mg

Instructions

Instructions and steps:

Step 1 Preheat oven to 180°C. Lightly grease 10 muffin-tray cups and line bases with baking paper.

Step 2 Cream table spread and sugar in a large bowl until light and fluffy. Beat in eggs, then lightly fold in flour with skim milk and almond meal. Set bowl aside.

Step 3 Place 1 teaspoon of the jam in the base of each muffin-tray cup. Add a few apricot slices to each cup, then top with some mixture from bowl. Level surface.

Step 4 Bake for 20 minutes, or until slightly golden and firm to the touch. Leave puddings to cool for 5 minutes, then turn out.\

Step 5 Dust puddings with icing sugar, garnish with extra apricot slices and mint leaves, and serve.