Pineapple Upside-Down Pudding

Ingredients

• 1 oz. margarine
• 1 oz. sugar
• one drained ring of pineapple
• halved ones round the side
• Turn into this the ‘' Jam Sandwich ’’ batter (see page 23)
• bake for 40-45 minutes in a moderately hot oven.

Method

1. 1

   Cream together the margarine and sugar and line a pudding basin with it.

2. 2

   Then place one drained ring of pineapple on the bottom with halved ones round the side.

3. 3

   Turn into this the Jam Sandwich batter and bake for 40-45 minutes in a moderately hot oven.

4. 4

   Turn out and serve with the following sauce: Thicken the juice from the tin with a level teaspoon arrowroot blended in 1 tablespoon water.

5. 5

   Bring to the boil and the sauce will clear.

As published

This recipe was extracted from The new Albatross recipe book (1930) by Spillers Limited, page 8. The excerpt below is the record exactly as published.

PINEAPPLE UPSIDE-DOWN PUDDING Cream together 1 oz. margarine and 1 oz. sugar and line a pudding basin with it. Then place one drained ring of pineapple on the bottom with halved ones round the side. Turn into this the ‘' Jam Sandwich ’’ batter (see page 23) and bake for 40-45 minutes in a moderately hot oven.

Cook this with the app: pantry check, scaling, and the assistant.