Upside-Down Pineapple Sponge Pudding
- Preparation Time20 mins
- Cooking Time50 mins
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.