Upside-Down Pineapple Sponge Pudding

5

Ingredients

  • 4-6 tbsp of golden syrup
  • 8-10 slices tinned pineapple
  • 8-10 glace cherries
  • 170g self-raising flour
  • 1 heaped tsp baking powder
  • 200g caster sugar
  • 200g softened butter
  • 4 eggs, lightly beaten
  • Clotted cream

Use imperial measurements

Method

How to make Upside-Down Pineapple Sponge Pudding

Pour the golden syrup into a lightly buttered round ovenproof dish. Arrange the pineapple by placing one in the center then working the rest up the sides of the bowl, putting a glace cherry in the center of each pineapple.

Sift the flour and baking powder into a bowl. Add the remaining ingredients and beat for two to three minutes until the mixture is soft and light. Carefully spread the mixture over the fruit in the bowl.

Bake in a preheated oven at 185°C for 50 minutes until a skewer inserted in the center comes out clean. Rest for ten minutes.

Place a large plate over the top and turn upside down. Lift the bowl away.

Serve with store bought clotted cream.

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