This Marry Berry Upside-down Apricot and Cointreau Pudding is a rich and moist dessert, which includes apricots and Cointreau. It’s a classic, foolproof recipe, ready in about 1 hour 30 minutes including resting time.
Marry Berry Upside-down Apricot and Cointreau Pudding Ingredients
- Butter, melted, or sunflower oil
- 2 × 400g tins apricot halves in syrup, drained and patted dry
For the topping:
- 125g (4½oz) granulated sugar
- 75g (3oz) butter
- 2 tbsp Cointreau
For the sponge:
- 115g (4oz) self-raising flour
- 115g (4oz) baking spread, straight from the fridge
- 115g (4oz) caster sugar
- 2 eggs
- Finely grated zest of 1 small orange
- 1 tbsp Cointreau
How To Make Marry Berry Upside-down Apricot and Cointreau Pudding
- Preheat and prepare tin: Preheat oven to 180°C/160°C Fan/Gas 4. Use a deep, fixed-base 20cm cake tin and brush the sides with melted butter or oil.
- Make the caramel topping: Heat the granulated sugar with 4 tbsp of water in a stainless-steel pan. Stir until dissolved, then boil without stirring until it turns deep caramel. Remove from heat, add butter and Cointreau, stir, and pour into cake tin base.
- Arrange the fruit: Place apricot halves neatly over the caramel in the tin.
- Make the sponge: Add all sponge ingredients to a bowl and beat for 1½–2 minutes until light and fluffy. Spoon over apricots and level the top.
- Bake the pudding: Bake for 50–55 minutes until golden and pulling away from the edges.
- Cool and invert: Let stand for 30 minutes. Loosen sides, place a plate over the tin, and flip. Remove the tin and spoon any remaining caramel over the top. Serve warm.
Recipe Tips
- Can I use fresh apricots?
Yes, fresh halved and stoned apricots work beautifully when in season. - Can I use a non-stick pan?
It’s best to use a stainless-steel pan; caramel can behave unpredictably in non-stick. - How to avoid a bitter caramel?
Watch closely and remove from heat as soon as it reaches a deep amber color. - What if I don’t have Cointreau?
Substitute with brandy, orange liqueur, or orange juice for an alcohol-free version.
What To Serve With Upside-down Apricot and Cointreau Pudding
This warm dessert pairs well with creamy, cool sides like:
- Crème fraîche
- Vanilla ice cream
- Whipped cream
- Custard
How To Store Upside-down Apricot and Cointreau Pudding
Refrigerate:
Cover and store in the fridge for up to 3 days. Reheat gently before serving.
Freeze:
Yes, it freezes well. Wrap tightly and freeze for up to 3 months. Thaw and reheat before serving.
Upside-down Apricot and Cointreau Pudding Nutrition Facts
- Calories: ~380 per serving
- Fat: 16g
- Carbs: 53g
- Sugar: 42g
- Protein: 4g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Can I make this pudding ahead of time?
Yes, make up to 12 hours ahead and reheat gently before serving.
Can I use other fruits?
Absolutely—pineapple rings, pears, or plums work well as alternatives.
Is the alcohol noticeable in taste?
It adds a subtle orange flavor but can be omitted or replaced with juice.
Can I make it in a springform tin?
Not recommended, as caramel may leak. Use a fixed-base tin
Marry Berry Upside-down Apricot and Cointreau Pudding
Description
A warm, syrupy sponge pudding with caramel, apricots, and a hint of Cointreau—perfect for family gatherings.
Ingredients
Instructions
- Preheat oven to 180°C. Prepare the cake tin.
- Make caramel and pour into tin.
- Layer apricots over caramel.
- Beat sponge ingredients and spread over fruit.
- Bake 50–55 minutes.
- Cool 30 minutes, then invert onto plate. Spoon any extra caramel on top and serve.
Notes
- Use tinned apricots or fresh ones when in season
- Cointreau adds a citrusy twist, but brandy works as a substitute
- Caramel should be a deep golden, but not burnt