Pining for the West

Pineapple upside-down pudding. | February 25, 2009

Pineapple upside-down pudding.

Pineapple upside-down pudding.

1 large tablespoon of golden syrup.

1 can of pineapple rings (432g)

glace cherries

100 g/4 oz  butter or margarine

100g/4oz sugar

2 eggs

150g/6 oz self -raising flour

a little milk

Spread the bottom of an oven proof dish or tin (diameter 10 inches or 25 centimetres) with the golden syrup. Arrange the well drained pineapple rings and glace cherries on top.

Cream the margarine and sugar together.Add the eggs and fold in the flour. Mix to a soft dropping consistency with a little milk.

Pour the mixture over the pineapple rings. Bake in the centre of a moderate oven, 325 F, 170C, gas mark 3 for 50 60 minutes. Turn out and  serve with cream, ice cream or even custard, if you are a custard freak.

This is a big family favourite.

This is based on a recipe from Cookery In Colour by Marguerite Patten which my husband bought me before we got married just to make sure that I could cook.


1 Comment »

  1. […] Upside-down Pudding | May 10th 2009 This is a nice chocolatey variation of the pineapple pudding I featured in an earlier post. Chocolate and pears are a great classic combination. Pear upside […]

    Pingback by Pear Upside-down Pudding « Pining for the West — May 10, 2009 @ 11:00 pm

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