Upsidedown Pudding

Filling. Rich. Homely. Satisfying.

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Food painting artwork

30 x 30cm acrylic on canvas. Originally when I was sketching this out I had Norman Lindsay's famous Magic Pudding in mind. All pen and ink and lines and beautiful paper. And then I was distracted with Joe Sorren's painterly backgrounds on some of his older work around 2003 and began thinking of colourful jam explosions as the pudding is turned upsidedown and released from it's tin.

By the way, all the food painting artwork is available to own in the Official Art Store.

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The meatless meals recipe

One of my English Grandma's sturdy winter pudding recipes. Goes rather well with mulled wine. Perfect for getting all your keep-warm sugar and carbs in one sweet and filling hit.

1/2 oz butter

1 oz sugar

Cream these together and press into the base of a greased 8" semi conical dish.

This 'lining' is not strictly necessary, but it does make sure the pudding is moist.

6 tablespoons jam

Now is your chance to use up that jam that's been sitting in the cupboard for as long as you can remember.

Press the jam on top of the butter/sugar.  Push it up the sides of the pan a little way too.  Just don't spread it too thin as it boils away.

3 oz butter

3 oz castor sugar

4 oz sr flour

2 eggs

1-2 tablespoons warm water

1/2 teaspoon vanilla essence

This is the actual cake part of the pudding.

Cream the fat and sugar well together.

Beat in the eggs one at a time. 

Add the sifted dry ingredients and the water and vanilla a little at a time. 

Turn into the prepared dish and bake 30 -35 minutes for a shallow dish and 40-45 minutes for a deeper one at 350-375F.

Turn the pudding out so the jam is on the top.

Great with icecream etc.

Upsidedown pudding here we come say 4 watering mouths!

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More vegetarian cookbook goodies

Need help with conversions? Download this handy dandy pdf of cooking conversion charts for every cooking measuring system I could find. It should make your life easier.

Want to check out more vegetarian dinner recipes? They're all in the Table of Contents.

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