Upside-down Pudding

How to Make Upside-down Pudding

Ingredients: 1teaspoon baking powder
125grams self-raising flour
125grams butter
125grams caster sugar
2 eggs (beaten)
1teaspoon vanilla essence

Fruits: raisins
glace cherries
thinned mandarin orange
peaches
pineapple
apricots
angelica

Method:
Sieve the flour.
Put all the cake ingredients in a large mixing bowl and whisk with an electric whisk (for better results) until it is creamy. It is ready when it falls easily off a spoon in a dollop.
Grease a 20 centimetres in diameter cake tin with losse base.
Set the oven to 190 degree Celisus.
Arrange the fruits. (Lay the fruit side down so the pudding looks better in the end.) Spoon on the cake mixture and smooth it out.
Put it in the oven and bake for 20 minutes.
Cover the pudding with a plate and flip it over. (Using oven gloves, put one hand on each side.
Slide off the tin.