Kiwi Upside down Cake in Ramekins

The main reason why I've made kiwi upside down cake and not the usual pineapple upside down cake is: I've bought some kiwis and they turned out to be a little on the hard and tart side. Since I won't enjoy eating them I thought I'd do something with them.

Ingredients I've used:

• 200g plain flour
• 3 large eggs, lightly beaten
• 200g unsalted butter
• 2 kiwi, sliced. Select equal-sized ones, and eat the rest
• 50ml golden syrup
• 100g brown sugar
• 1 teaspoon baking powder
• 8 tablespoons milk
• 1 tablespoon lemon juice
• 1 teaspoon vanilla essence

My method

1. Preheat the oven to 180°C
2. Grease the ramekins.
3. Divide the golden syrup into each ramekin, heat in the oven for 2-3 minutes. Remove from the oven and tilt the ramekins around to spread the syrup evenly, reaching the side.
4. Place 1 slice of kiwi at the bottom of each ramekin. Put aside.
5. Beat the butter and sugar in a large bowl till creamy and fluffy. Gradually beat in the eggs.
6. Sieve the flour and baking powder together, then slowly fold in the flour and milk till the mix is smooth.
7. Add in the lemon juice and vanilla essence and mix well. Divide the mixture into each ramekin, and level the surface. I managed to fill up 7 ramekins (3-inch).
8. Bake for 20-25 minutes, or till golden. To test, insert a skewer into the centre. It should come out clean if it's done. Leave to cool in the dish for 30 minutes.

This is what they look like out of the oven. When they are completely cool, I upturn them, then place them back into the ramekins. Easy for storage and no cutting or slicing required.

Served with even more kiwi fruit!