Upside Down Pudding

*Upside Down Pudding*
Serves 6 to 8

Sometimes known as upside down cake, this is a delicious creamed cake mixture that is baked over top of a scrummy brown sugar and fruit base.  Once it is baked and turn out, the fruit makes a very attractive picture with it's lovely rich butter, sugar and nut topping.  You could also use pear halves and walnuts instead of the apricots and hazelnuts.

225g unsalted butter, divided, plus extra for buttering the pan ( cup)
50g soft light brown sugar (1/4 cup packed)
14 to 16 hazelnuts
600g of tinned apricot halves, drained well (large tin, 21 ounces)
170g demerara sugar (14 TBS)
3 large free range eggs, beaten
 170g self raising flour (1 1/4 cup)
56g ground hazelnuts (1/3 cup)
2 TBS milk
custard or thick cream to serve

Preheat the oven to 180*C/350*F.  Butter a 10 inch round cake tin and base line it with nonstick baking paper.

Cream 60g/1/4 cup of the butter together with the soft light brown sugar until pale and fluffy.  Spread over the base of the prepared tin.  Put a hazelnut into the hollow of each apricot half and invert onto the base.  The apricots should completely cover the surface.

Cream the remaining butter and the demerara sugar together until pale and fluffy.  Beat in the eggs, a little at a time, beating well after each addition.  Sift the flour and then gently fold it into the creamed mixture, along with the nuts and milk, using a metal spoon.  Spread the finished batter over the fruit.

Bake in the centre of the heated oven for 45 minutes, or until golden brown and well risen.  Run a knife around the edge of the pudding and invert onto a armed plate to serve.

Serve warm and cut into wedges along with some custard or thick cream.