Pineapple Upside-Down Pudding

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Title: Pineapple Upside-Down Pudding
Yield: 2 Servings
Categories: Desserts, Fruits, Bakery


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