Name: Upside-down pineapple pudding
Cook time: 80 min
Total time: 80 min
Yield: 0 serving
Cuisine: Bake
Ingredients: pineapple layer; 80.00 ml brown sugar soft; 410.00 g pineapple tinned rings; glacé cherries; 50.00 g margarine; 100.00 g margarine; 250.00 ml sugar; 4.00 eggs extra-large; 500.00 ml flour cake; 10.00 ml Baking powder; 100.00 ml cocoa powder; salt pinch; 150.00 ml milk; 100.00 g mixed nuts finely chopped; 10.00 ml vanilla essence

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Ingredients (15)

	pineapple — layer
80.00 ml	brown sugar — soft
410.00 g	pineapple — tinned rings
	glacé cherries
50.00 g	margarine

BATTER

100.00 g	margarine
250.00 ml	sugar
4.00	eggs — extra-large
500.00 ml	flour — cake
10.00 ml	Baking powder
100.00 ml	cocoa powder
	salt — pinch
150.00 ml	milk
100.00 g	mixed nuts — finely chopped
10.00 ml	vanilla — essence

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Method:

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.