GINGERBREAD AND APRICOT UPSIDE DOWN CAKE .

Preheat your oven 180 deg C . Cover 60 gm (1/2 cup ) of dried apricots in boiling water and soak for 30 minutes . Drain and set aside . Mix together 60 gm of room temp butter / marg with 1/4 cup ( 125gm ) of brown sugar until smooth . Spread the mixture over a greased and lined 20cm ring pan . Sprinkle with mixed crushed nuts and the apricots , cut side up. To make the gingerbread, place a mix of 125gm ( 1 cup )of plain flour , 1/2 cup ( 60 gm )of self raising flour , 1/2 tsp of bi carb of soda , 3 tsp of ground ginger , 1 tsp of ground nutmeg and 90 gm of (1/2 cup) of brown sugar in a large bowl . In a small saucepan combine 1/2 cup ( 185 gm ) of golden syrup with 125 ml (1/2 cup ) of water and 125 gm of butter / marg . Stir this mixture over a low heat until the butter / marg is melted. Cool slightly and pour into the dry ingredients . Stir until the ingredients are well combined . Spoon the gingerbread batter into the prepared pan over the apricots and crushed nuts . Bake in the preheated oven for 40 minutes , or until a skewer inserted comes out clean . Leave the cake in the pan for 15 minutes before turning out onto a wire rack to cool completely .