Upside-Down cake

Upside-Down pudding is a simple and very tasty pudding to make. It is a great pudding to have after a yummy Sunday lunch to use up the rest of your fruit from the week.

You will need:

• Electric Whisk
• Large Mixing Bowel
• Sieve
• 20 cm diameter cake tin with loose base
• 1 table spoon
• 1 knife
• 1 Serving plate (preferably bigger than the cake tin itself)

Ingredients:

• 1 tsp of baking powder
• 125 g (4 oz) of Self raising flour
• 125 g (4 oz) of cooking butter
• 125 g (4 oz) of castor sugar 
• 2 large eggs (beaten)
• 1 Vanilla pod of 1 tsp of vanilla essence.
• 6-7 Victoria plumbs and 11-13 blueberries 

Method:

Preheat your oven to 190 degrees/ 375 degrees Fharenheit / Gas mark 5

1. Sieve the flour

2. Add all of the ingredients together in a bowel and whisk until it's creamy. You will know when the mixture is ready because it will fall easily off a spoon.

3. Prepare the tin, grease with butter

4. Arrange your fruit in your own design and cover your creamy mixture all over the fruit and place in the oven for 20 minutes

5. After 20 minutes leave to cool and come back in 5 minutes to flip to cake.

6. Place a plate on top of the tin and hold the base, then flip it!! Remove the tin and gently peel away the base of the tin. And there you have your upside-down cake! Enjoy! 

Your finished result!