Apricot and Ginger Upside-down pudding

• 50g butter
• 75g light muscovado sugar
• 2 x 420g can apricot halves, drained
• about 8 halves glace cherries
• 175g soft margarine or softened butter
• 175g light muscavado sugar
• 3 beaten eggs
• 175g self raising flour
• 2 levels teaspoons ground ginger
• 3 tablespoons milk.

Preheat the oven to 180°C.

Melt the butter in a saucepan and remove from the heat. Mix in the sugar and put in the mould.

Arrange the apricots in rings and place the cherries in any gaps. Sieve the flour and ginger together.

Beat the fat and sugar together until light and fluffly. Gradually mix in the eggs.

Mix in the flour and milk. Carefully spoon the mixture on top of the apricots and smooth the top.

Bake for about 30 – 35 minutes.

If serving warm, leave for about 5 minutes to cool and then turn onto a serving plate.

If serving cold, leave to cool completely. Serve with custard, cream or ice-cream.