Pineapple Upside Down Pudding
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Category
Puddings & Desserts
Cuisine
British
Author:
Emily Davenport
Servings
6 servings
Prep Time
10 minutes
Calories
389
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)
Directions
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 glace? 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.
Nutrition
Calories 389, Fat 19 grams, Saturated Fat 11 grams
2 comments
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brilliant recipe