Pineapple Upside Down Pudding
In the 1920s an American producer of canned pineapple ran a recipe contest: an upside-down cake was among the winning recipes. Canned pineapple was unavailable in Britain in the 1940s and early 50s, but it made a successful comeback in this dessert in the 1960s. Like the ones of the past, this Pineapple Upside Down Pudding is sure to have everyone wanting a piece. For more nostalgic recipes take a look at the Retro Classics Cookbook.
Ingredients
Butter 110g (4oz), softened, plus extra for greasing
Golden syrup 4 tbsp
Pineapple rings in juice 227g can, drained
Glacé cherries 5, halved
Caster sugar 110g (4oz)
Eggs 2, beaten
Self-raising flour 110g (4oz), sifted
Custard or cream to serve (optional)
Instructions
1
Preheat the oven to 180°C/160°fan/ Gas 4. Grease and line a 20cm (8in) sandwich tin. Spoon in the golden syrup and arrange the pineapple rings on top, then place a glacé cherry half in each ring and arrange the remaining cherries around the tin.
2
Cream the butter and sugar together until light and fluffy.
3
Beat in the eggs one at a time, adding a spoonful of flour and beating well after each addition. Fold in the remaining flour.
4
Spoon the mixture evenly over the pineapple. Bake for about 35 minutes until just firm and golden. Leave the pudding in the tin for a few minutes, then turn out and serve hot or cold with custard or cream, if you like.
Categories:Baking RecipesBritishChildren Friendly RecipesHot PuddingsPuddings & DessertsRetro Classics Cookbook
