Apricot and almond upside-down puds

Serves: 10 (makes 10)

Time to make: 35 mins

Hands-on time: 10 mins

Ingredients

More weights & measures

115g reduced-fat spread

½ cup (115g) castor sugar

2 eggs

1 ½ cups (100g) gluten-free baking mix (we used Healtheries)

2 tablespoons skim milk

8 tablespoons (50g) ground almonds

10 teaspoons apricot jamjellyX

5 fresh or canned apricots, sliced

2 teaspoons gluten-free icingfrostingX sugar

sprigs fresh mint (optional)

$AVER recipes were costed at $5 or below at the time of publication. We are mindful that seasonal and regional availability and price fluctuations occur - click here for healthy shopping tips for greater savings.

Instructions

Stay Awake

1 Preheat oven to 180°C. Lightly grease 10 small pudding pans and line base with baking paper.

2 To make sponge, mix cream spread and sugar together until light and fluffy. Beat in eggs. Gently fold in baking mix with milk and almonds. Set aside.

3 Place 1 teaspoon jam in the base of each pan and add a few slices of apricots. Top with some sponge mix. Level surface.

4 Bake in oven for 20 minutes until lightly golden and firm to touch. Cool for 5 minutes before turning out. Serve sprinkled with icing sugar and garnished with fresh mint (if using).

Nutrition Info (per serve)

Calories 210 cal

Kilojoules 880 kJ

Protein 3 g

Total fat 10 g

Saturated fat 2 g

Carbohydrates 30 g

Sugar 19 g

Dietary fibre 1 g

Sodium 100 mg

Calcium 30 mg

Iron 0.5 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.