Upside-Down Fruit and Gingerbread Slice Recipe #330095
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.
by katew
1¼ hours | 15 min prep
SERVES 8
- 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
- Place 1st 4 ingredients in small pot.
- Stir over medium heat till sugar dissolved.
- Set aside to cool.
- Put flour, spices and butter in food processor.
- Process till looks like fine breadcrumbs.
- Add golden syrup mix while engine running.
- Process till smooth.
- Add egg , process till combined.
- Grease and line 20cm x30cm tin.
- Place drained fruit on base of tin.
- Pour over cake mixture.
- Bake 1 hour at 180°C.
- Cool in tin then invert onto plate.
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5 stars