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Pineapple Upside-Down Pudding
Veg
HT DP English
60mins
Serves 4 Hot Vegetarian Fruit Dessert Pudding England British Europe
Ingredients:
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
Instructions
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.
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 |