For a pudding full of sunshine, this Apricot Upside-Down cake is absolutely divine. It’s very easy to bake and scrumptious to eat! Save me a slice. 

To serve 6 people (more than enough for seconds or chilled the next day) you will need:

3 oz butter
3 oz light brown sugar

6 oz (170g) butter, softened
6 oz golden caster sugar
6 oz self-raising flour
1 teaspoon baking powder
Half a teaspoon vanilla extract
2 free range eggs

Preheat the oven to 180C.

Cream the 3 oz light brown sugar and 3 oz butter together until it’s a smooth mixture and spread across the bottom of an oven dish.

Slice the apricots in half and arrange them pitted side up on the sugar-butter mix, like this:

Mix the 6 oz of softened butter with the golden caster sugar until soft and creamy.

Add the eggs and mix again.

Sift in the flour and baking powder, folding gently and mixing thoroughly. Add the vanilla extract and stir, scraping the bottom of the bowl, ensuring there are no pockets of flour in the mix.

Spoon the cake mixture over the apricots and level with a palette knife (or the back of a spoon!) and bake in the oven for 30-35  minutes.

Enjoy hot. Race you to the table!