Your webbrowser is outdated and no longer supported by Microsoft Windows. Please update to a newer browser by downloading one of these free alternatives.

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.
  • Cooking time35 minutes
  • Prep time30 minutes
  • Servings6 portions
recipe image Pineapple Upside Down Pudding

Ingredients

  • 125g Stork tub
  • 125g castor sugar
  • 2 medium eggs
  • 125g self-raising flour, sieved
  • ½ teaspoon baking powder, sieved
  • 4 tablespoons golden syrup
  • 1 x 428g can pineapple rings, drained
  • 4 glacé cherries, halved
Energy (kcal)0 kcal
Energy (kJ)0 kJ
Protein (g)0.0 g
Carbohydrate incl. fibre (g)0.0 g
Carbohydrate excl. fibre (g)0.0 g
Sugar (g)0.0 g
Fibre (g)0.0 g
Fat (g)0.0 g
Saturated fat (g)0.0 g
Unsaturated fat (g)0.0 g
Monounsaturated fat (g)0.0 g
Polyunsaturated fat (g)0.0 g
Trans fat (g)0.0 g
Cholesterol (mg)0 mg
Sodium (mg)0 mg
Salt (g)0.00 g
Vitamin A (IU)0 IU
Vitamin C (mg)0.0 mg
Calcium (mg)0 mg
Iron (mg)0.00 mg
Potassium (mg)0 mg

Instructions

  1. Place all sponge ingredients in a mixing bowl and beat together with a wooden spoon for 2 - 3 minutes until well mixed.
  2. 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.
  3. Spread pudding mixture evenly on top and bake in preheated oven 170°C, 160° C fan oven, Gas mark 3 for 45-55 minutes.
  4. Turn out and serve hot or cold.