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PINEAPPLE UPSIDE-DOWN PUDDING




Source of Recipe


Aunt Saunny


List of Ingredients




- 1 oz butter
- 2 oz brown sugar
8 oz tinned pineapple rings (well drained)
4 glacé cherries halved

FOR THE SPONGE PUDDING
3 1/2 oz softened butter (at room temperature)
3 1/2 oz caster or very fine sugar
2 lightly beaten eggs (at room temperature)
1/2 tspn mixed spice (cinnamon, cloves, nutmeg)
- 6 1/2 oz self raising flour sifted


Recipe



Lightly grease a 15 cm-6 inch round cake tin with butter.
Melt the butter in a saucepan, add the sugar and stir it in
and then pour the butter/sugar over the base of the tin.
Arrange the pineapple rings and cherries decoratively on the base on top of the coating of butter/sugar. Place the cherries flat side up so the rounded part is facing down.

Beat the butter and sugar together until they are creamy and fluffy. Gradually beat in the eggs using a metal spoon or whisk and then fold in the spice and flour. Spoon the sponge mixture over the fruit in the tin. Wet a spoon to even out the top and then bake in a moderately preheated oven at 180 C/350 F for approximately 50 minutes or until the sponge is firm and golden. Carefully turn the pudding out of the cake tin onto a serving plate and serve Cool whip