Pineapple Upside Down Pudding

Ingredients

• 2 ozs. dried Pineapple Rings
• Cherries
• Split Blanched Almonds
• 1 oz. Margarine
• 4 tablespoonfuls warmed Golden Syrup
• Pineapple Juice
• 2 dessertspoonfuls warmed Golden Syrup
• Juice of 1/2 Lemon

Method

1. 1

   Cover the pineapple with water and leave to soak overnight.

2. 2

   Cook for 20 mins.

3. 3

   Strain off the liquid and reserve for the sauce; drain the rings carefully and remove the centre cores.

4. 4

   Arrange the pineapple on the base of a greased 8-inch cake tin, placing half a cherry in the centre of each ring.

5. 5

   Fill up the spaces around the edge with almonds or halved cherries.

6. 6

   Heat the margarine and syrup, boil for 3 mins. until caramelised.

7. 7

   Pour over the pineapple.

8. 8

   Prepare the cake mixture, spread evenly over the fruit.

9. 9

   Bake for 50 mins.

As published

This recipe was extracted from McDougall's cookery book (1950) by McDougall's Ltd, page 18. The excerpt below is the record exactly as published.

PINEAPPLE UPSIDE DOWN PUDDING Cake Mixture as for One-egg Sandwich (see page 19). Decoration 2 ozs. dried Pineapple Rings. Cherries. Split Blanched Almonds. 1 oz. Margarine. 4 tablespoonfuls warmed Golden Syrup. Sauce Pineapple Juice. 2 dessertspoonfuls warmed Golden Syrup. Juice of 1/2 Lemon

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