Upside-Down Fruit and Gingerbread Slice |
|
 |
Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 8 |
|
Adapted from a Donna Hay recipe -a can of any tinned fruit can be used - my choice is to use a can of pie apple. Ingredients:
2/3 cup honey |
2/3 cup golden syrup |
1 cup brown sugar |
1 cup milk |
250 g self raising flour |
2 teaspoons ground ginger |
2 teaspoons mixed spice |
1 teaspoon ground nutmeg |
125 g butter |
1 egg |
1 (440 g) can canned fruit, drained well |
Directions:
1. Place 1st 4 ingredients in small pot.
2. Stir over medium heat till sugar dissolved.
3. Set aside to cool.
4. Put flour, spices and butter in food processor.
5. Process till looks like fine breadcrumbs.
6. Add golden syrup mix while engine running.
7. Process till smooth.
8. Add egg , process till combined.
9. Grease and line 20cm x30cm tin.
10. Place drained fruit on base of tin.
11. Pour over cake mixture.
12. Bake 1 hour at 180°C.
13. Cool in tin then invert onto plate.
|
|