Recipe Archives->Desserts Pudding->Pineapple Pudding 03

Pineapple Upside-Down Pudding

1 small tin pineapple rings
1 tb syrup                
3 oz self-raising flour  
2 oz margarine                      

1 egg
1 tb syrup              
3 oz self-raising flour 

Grease an 6 1/2 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. 1/2 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.

Printable version: pineapple-pudding03.txt.