Food Network UK

Upside-Down Pineapple Sponge Pudding

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Ingredients

  • 4-6 tbsp of golden syrup
  • 8-10 Technique: Slicing Cutting a larger piece of food into even pieces or strips. I know this Teach me, please slices tinned pineapple
  • 8-10 glace cherries
  • 170g self-raising flour
  • 1 heaped tsp baking powder
  • 200g caster sugar
  • 200g softened Technique: Using Butter You could replace butter with Stork margarine. It's easy to use and comes in blocks, tubs and liquid for any kind of dish from sweet baking to savoury meals. I know this Tell me more 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.