Pineapple Upside-Down Pudding

Title:
Pineapple Upside-Down Pudding

Yield:
2 Servings

Categories:
Desserts,
Fruits,
Bakery




Ingredients:





     1    Small tin pineapple rings


     1 tb Syrup


     3 oz Self-raising flour


     2 oz Margarine


     1    Egg


     1 oz Sugar


     2    Glace cherries






 Grease an 6 1/2 inch sandwich tin well. Put 1 tbsp syrup in it and put in


 oven at 190C/375F/Gas Mark 5. Meantime put margarine and sugar in bowl and


 cream it. Add egg and level tbsp flour and beat well. Add remainder of


 flour, 1 tbsp at a time. Mixture should look like very thick cream. (If too


 thick add spot of warm water.) Syrup should now be melted. Take it out.


 Drain pineapple and place 3 rings in the syrup. Add mixture on top. Smooth


 over with knife. Clean sides of dish. Return to oven for approx. 1/2 an


 hour. When cooked turn out on cooling tray, allowing excess syrup to drain


 away. Put half cherry in centre of each pineapple ring (angelica leaves too


 ad lib.) Serve on pretty dish.


 


 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini