Pineapple Upside-Down Pudding

Other canned fruits can be used in this recipe. Try apricot halves , peach halves or slices, or pear halves. If you like, make a quick jam sauce to serve with the pudding.


  • 25 g butter
  • 50 g soft brown sugar
  • 1 (227 g/8 oz) can pineapple rings, drained
  • 4 glace cherries, halved


  • 100 g butter, softened
  • 100 g caster sugar
  • 2 eggs, lightly beaten
  • 1/4 tsp mixed spice
  • 175 g self raising flour, sifted

Cooking Process

  1. Lightly grease a 15 cm/6 inch round cake tin.
  2. Melt the butter in a saucepan, add the sugar and pour over the base of the tin .
  3. Arrange the pineapple rings and cherries decoratively in the base, placing the cherries rounded side down.
  4. To make the sponge mixture, beat the butter and sugar until soft and creamy .
  5. Gradually beat in the eggs and using a metal spoon, fold in the spice and flour.
  6. Spoon the mixture over the fruit in the tin, carefully smooth the top and bake in a moderate oven for about 50 minutes or until the sponge is firm and golden.
  7. Turn out the sponge on to a serving plate, and serve immediately with custard or cream.


Pineapple Upside-Down Pudding

Bon Apetite!

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Pineapple Upside-Down Pudding