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Pineapple Upside-Down Pudding  Veg  HT  DP  English    60mins


Serves   4     Hot    Vegetarian  Fruit  Dessert  Pudding  England   British  Europe



1 Small Tin Pineapple Rings (4 rings)

4 Glace Cherries

4 Level Tbsp Golden Syrup

125g/5oz Self Raising Flour

75g/3oz Margarine

75g/3oz Caster Sugar

1 Egg, lightly beaten

2-3 tbsp Milk

Extra Golden Syrup and custard to serve




1. Preheat the oven to 180C, 350F, Gas mark 4 and grease n 18cm/7inch round cake tin. Line the base of the greased tin with greaseproof or parchment paper and grease the paper.


2. Drain the pineapple rings and arrange the rings in the bottom of the greased tin. Place a glace cherry in the centre of each ring.


3. In a small saucepan, melt the syrup over a low heat then carefully pour it over the pineapple rings. Set aside.


4. In a large mixing bowl, cream together the sugar and margarine until pale and fluffy then add the egg and milk and mix well.


5. Add the flour a little at a time, beating well with a wooden spoon and adding a little extra milk if necessary to form a fairly soft mixture. It should drop quite easily from the spoon.


6. Very carefully, drop spoonfuls of the cake mixture over the fruit, starting from the outsides and working inwards.


7.  Level the surface with a palette knife then bake in the oven for 40-45 minutes.


8. To serve -  Loosen the sides of the cooked cake then invert onto a large plate and serve with a little extra golden syrup and custard.


Other tinned fruit can be used instead of the pineapple such as Apricots, peaches or pears.

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Key techniques required to make this recipe


Bake - To cook in an enclosed oven

Beat To introduce air into a mixture using a utensil such as a wooden spoon, fork or whisk, in order to achieve a lighter texture.


Freezing/Make ahead


Tips, Options and Substitutions



Main equipment required to make this Recipe


Mixing Bowl

Wooden or Plastic Spoon


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