Pineapple Upside-Down Pudding
HT DP English
Vegetarian Fruit Dessert Pudding England
1 Small Tin Pineapple Rings (4 rings)
4 Glace Cherries
4 Level Tbsp Golden Syrup
125g/5oz Self Raising Flour
75g/3oz Caster Sugar
1 Egg, lightly beaten
2-3 tbsp Milk
Extra Golden Syrup and custard to serve
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.
Drain the pineapple rings and arrange the rings in the bottom of the greased
a glace cherry in the centre of each ring.
In a small saucepan, melt the syrup over a low heat then carefully pour it over
the pineapple rings. Set aside.
In a large mixing bowl, cream together the sugar and margarine until pale and fluffy then add
the egg and milk and mix well.
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.
Very carefully, drop spoonfuls of the cake mixture over the fruit, starting from
the outsides and working inwards.
Level the surface with a palette knife then bake in the oven for 40-45
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.
tinned fruit can be used instead of the pineapple such as Apricots, peaches or
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