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Upside-Down Pineapple Sponge Pudding

  • Preparation Time20 mins
  • Cooking Time50 mins
  • Serves4
  • DifficultyEasy
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

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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