Recipe for pineapple upside down pudding

recipe for pineapple upside down pudding

Pineapple upside down pudding

Ingredients
Topping
50 g softened
butter
50 g light brown
sugar
7 pineapple rings
in syrup, drained and the syrup reserved
7 glace cherry
Cake
100 g softened
butter
100 g golden caster
sugar
100 g self raising
flour
1 tsp baking
powder
1 tsp vanilla
extract
2 eggs
1. Heat
the oven 180c/gas mark 4
2. For
the topping, beat the butter and sugar together until creamy. Spread over the
base and a quarter of the way up the sides of the cake tin. Arrange pineapple
rings on top, and then place cherries in the centres of the rings.
3. Place
the cake ingredients in a bowl along with 2 tbsp of the pineapple syrup and
beat to a smooth consistency. Spoon into the tin on top of the pineapple and
smooth it out so it is level.
4. Bake
for 35 mins. Leave to stand for 5 mins, then turn out onto a plate 

recipe for pineapple upside down pudding

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