Pineapple upside-down pudding

2 servings

Ingredients

Quantity Ingredient
1 Small tin pineapple rings
1 tablespoon Syrup
3 ounces Self-raising flour
2 ounces Margarine
1 Egg
1 ounce Sugar
2 Glace cherries

Directions

Grease an 6½ 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. ½ 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.

I loved this pudding as a child. It comes out like a sticky sponge, and is best served with custard on a cold day.

Elizabeth Foggie

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