Pineapple Upsidedown Pudding

Pineapple Upsidedown Pudding

If you don’t like pineapple, you can use pear halves instead.

Ingredients:

Sponge

  • 4 oz self raising flour
  • 4 oz butter
  • 2 eggs
  • 4 oz caster sugar

For the base

  • 3 tbsp golden or maple syrup
  • 1 oz butter
  • glaze cherries
  • tin of pineapple

Method:

Mix sponge ingredients together in usual method.

Place cup of BOILING Water in bottom of main bowl

Put syrup in base of 8″ in with fruit and cherries. Place sponge mix on top.

Place tin on low rack with high rack over the top with steam rack over the high rack ( if steamer not available us tin foil over high rack with lots and lots & lots of holes punched through)helps to slow cooking down

Cook cake at 180°c/360°f for 45-55 mins or until cooked turn out when cool enough to do so.

Posted by Hummingbird on 23/11/2010

You may also like...