A hug in a bowl! This syrupy sweet upside down cake has strawberries seeping into perfect moist sponge making it a truly filling pudding indeed.
Strawberry Upside Down Cake
Preparation time 20 mins| Baking time 50 mins | Serves 8-10
- 225g unsalted butter
- 250g golden syrup
- 4 tbsp strawberry favoured ice cream sauce
- 2 tins canned strawberries drained but retain the syrup
- 75 ml strawberry juice from the tinned strawberries
- 225g caster sugar
- 4 large eggs
- 225g self raising flour
- Preheat the oven to 180˚C/160˚C fan/gas mark 4. Line the base and sides of your 20cm square baking tin with silicone baking parchment.
- Put the golden syrup and strawberry sauce into a small pan and heat gently until warm, runny and combined. Pour half of the syrup into the base of the tin and gently move the pan until there is an even layer. Place the strawberries into the centre of the tin in a single layer.
- Place the butter and the caster sugar into a large bowl or mixer and beat until light and fluffy, this should take at least 5 mins. Gradually beat in the eggs and then fold in the flour and strawberry juice until the mixture is light, fluffy and has a dropping consistency.
- Gently spread the sponge mixture onto the top of the strawberries and syrup making sure that the surface is level.
- Place in the preheated oven to bake for 50 mins or until the sponge is well risen, golden brown and springs back to the touch. If the cake gets too brown cover with a sheet of tin foil until the centre is cooked. Remove from the oven and leave to cool in the tin for 10 mins.
- Carefully invert the cake onto your chosen serving plate.
- Warm the remaining syrup and pour over the top of the cake to add an extra gooey stickiness.
TIP: This cake is a great store cupboard pudding that can be whipped up at the last moment to feed unexpected guests. Lovely served warm or cool with ice cream or homemade custard.