50g (2oz) butter
300g (11oz) caster sugar
225g (8oz) fresh or frozen cranberries
200g (7oz) plain flour
1 tsp baking powder
½ tsp salt
¼ tsp bicarbonate of soda
200ml (7fl oz) buttermilk
75ml (2½ fl oz) vegetable or
sunflower oil To serve Softly whipped cream
25cm (10in) diameter oven-proof pan
This seasonal pudding is from Rachel Allen's Bake. She says: "You can use many different kinds of fruit for an upside-down cake, such as gooseberries, blueberries, blackberries, or slices of apple or pear. The buttery, sugary juices of the cooked fruit soak into the cake once you flip it over, making it incredibly moist. If you are using a red fruit such as cranberries -- as in this recipe -- the juices stain the cake a beautiful pink."
1 Pre-heat the oven to 180°C/350°F/gas mark 4. Melt the butter in the ovenproof pan. Stir in half the sugar and cook over a gentle heat for approximately two minutes. Add the cranberries, then set the pan aside.
2 Sift the flour, baking powder, salt and bicarbonate of soda into a large bowl. Whisk the eggs in a measuring jug or a small bowl. Add the remaining sugar, the buttermilk and oil, and mix together. Next, combine the dry ingredients with this mixture and whisk to form a liquid batter. Pour the batter over the cranberries in the pan.
3 Place the pan in the oven and bake for 30--35 minutes, or until the cake feels firm in the centre.