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Pineapple Upside Down Pudding
Discover expert baker Louise Lennox's Pineapple Upside-down Pudding recipe, an exciting twist on a classic, this dish is bound to delight.
Discover expert baker Louise Lennox's Pineapple Upside-down Pudding recipe, an exciting twist on a classic, this dish is bound to delight.
Prep time
30 minutes
Cooking time
35 minutes
Servings
6
Difficulty
Medium
Ingredients
Sponge Cake
125 grams Stork
125 grams caster sugar
2 medium eggs
125g self-raising flour, sieved
½ teaspoon baking powder, sieved
Topping
4 tablespoons golden syrup
1 x 428g can pineapple rings, drained
4 glacé cherries, halved
Instructions
how_make
Place all sponge ingredients in a mixing bowl and beat together with a wooden spoon for 2 - 3 minutes until well mixed.
Grease and bottom line a 20cm (8 inch) sandwich tin. Pour golden syrup in tin and arrange pineapple rings in it. Place glace cherries in the middle of the rings.
Spread pudding mixture evenly on top and bake in preheated oven 170°C, 160° C fan oven, Gas mark 3 for 45-55 minutes.
