Ginger upside-down pudding

funny menu for you
serves 4–6
ingredients
1 tablespoon brown sugar
4 peaches, halved and stoned
8 walnut halves
150g/5oz wholemeal flour
1⁄2 teaspoon bicarbonate of soda
11⁄2 teaspoons ground ginger
1 teaspoon ground cinnamon
100g/4oz molasses sugar
1 egg
125ml/4fl oz milk
50ml/2fl oz sunflower oil
• Preheat the oven to 180°/350°F/Gas mark 4. Brush the bottom and
side of a 23cm/9in round springform cake tin with a little sunflower oil.
Sprinkle the brown sugar over the bottom of the tin.
• Arrange the peaches cut side down in the tin, with the walnut halves in
place of the stones.
• For the base, sift together the flour, bicarbonate of soda, ginger and
cinnamon, then stir in the sugar. Whisk together the egg, milk and oil,
then mix into the dry ingredients until smooth.
• Pour the mixture evenly over the peaches, and bake for 35–40 minutes
until firm to the touch. Turn out onto a serving plate. Serve hot with
custard, cream or ice cream.