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Pineapple and Syrup Upside-down Pudding

Pineapple and Syrup Upside-down Pudding

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Pineapple and Syrup Upside-down Pudding

Variation

Use a sprinkling of brown sugar instead of the syrup, and add a glacé cherry to each pineapple ring.

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Instructions

  1. 1

    Preheat the oven to 180°C (350°F/Gas 4). Grease the ovenproof freezerproof dish. Drizzle in the golden syrup to cover the base, then top with the pineapple rings, and put to one side.


  2. 2

    Place the butter and sugar in a bowl, then whisk with an electric hand whisk until pale and creamy. Mix in the eggs, one at a time, adding a little of the flour after each one. Fold in the remaining flour, then add the milk a little at a time until the mixture drops easily off the beaters. Pour the mixture over the pineapples and bake in the oven for 40–50 minutes, or until golden brown and springy to the touch. Leave to cool completely in the dish, wrap in cling film and then foil, and freeze.


  3. 3

    To serve, defrost overnight in the refrigerator. Heat through in an oven preheated to 180°C (350°F/Gas 4) for 30–40 minutes, or until piping hot.


Ingredients

  • 2 tbsp golden syrup
  • 400ml can pineapple rings, drained
  • 150g butter
  • 125g golden caster sugar
  • 2 eggs
  • 175g self-raising flour, sifted
  • 1 tbsp milk

Serves 4

Total time required Total time:

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Recipe published with permission from © Dorling Kindersley Limited. Cook Express 2009.

http://www.dorlingkindersley-uk.co.uk/

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