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 delicious recipes visit the Dairy Diary Recipe Collection.

Pineapples Syrup

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10 mins

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

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.

Cream the butter and sugar together until light and fluffy.

Beat in the eggs one at a time, adding a spoonful of flour and beating well after each addition. Fold in the remaining flour.

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.

Cook’s Tips

Omit the golden syrup, if you prefer a less sweet pudding.

Add grated orange or lemon zest and juice to the sponge mixture.

Variation

Chocolate Upside Down Pudding

Add 2 tablespoons of cocoa powder blended with 2 tablespoons of hot water to the sponge mixture. Use canned pear halves or pineapple rings.