Upside-down pineapple pudding

Recipe from: 8/8/1996 12:00:00 AM
Ingredients 16
Servings 0
Time

Ingredients

  • PINEAPPLE LAYER
  • 80
    ml
    soft brown sugar
  • 410
    g
    pineapple rings
  • few glacé cherries
  • 50
    g
    margarine
  • BATTER
  • 100
    g
    margarine
  • 250
    ml
    sugar
  • 4
    extra-;large eggs
  • 500
    ml
    cake flour
  • 10
    ml
    baking powder
  • 100
    ml
    cocoa
  • pinch salt
  • 150
    ml
    milk
  • 100
    g
    nuts, finely chopped
  • 10
    ml
    vanilla essence
 

Method

60‑80 minutes
 
Preheat the oven to 180 ºC (350 ºF). Line a 24 cm loose-bottomed pan with aluminium foil and spray with non-stick spray or grease with margarine. Sprinkle the brown sugar in the bottom of the cake tin. Arrange the pineapple rings and cherries on top of the sugar and dot with knobs of the 50 g margarine. Set aside. Beat the 100 g margarine until light and fluffy. Add small quantities of the sugar while beating continuously. Add the eggs one by one, beating well after each addition. Sift the cake flour, baking powder, cocoa and salt together. Fold into the margarine mixture, alternating with the milk. Add the nuts and vanilla essence and mix. Spoon over the pineapple rings in the prepared cake tin and bake for 60 to 80 minutes or until done. The pudding is done when a testing skewer comes out clean. Cool and turn out onto a serving platter so the pineapple rings face up. Serve with ice cream, custard or cream. Makes a large pudding.
 

Read more on: bake  |  fruit
 

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