|recipe for pineapple upside down pudding|
Pineapple upside down pudding
50 g softened butter
50 g light brown sugar
7 pineapple rings in syrup, drained and the syrup reserved
7 glace cherry
100 g softened butter
100 g golden caster sugar
100 g self raising flour
1 tsp baking powder
1 tsp vanilla extract
1. Heat the oven 180c/gas mark 4
2. For the topping, beat the butter and sugar together until creamy. Spread over the base and a quarter of the way up the sides of the cake tin. Arrange pineapple rings on top, and then place cherries in the centres of the rings.
3. Place the cake ingredients in a bowl along with 2 tbsp of the pineapple syrup and beat to a smooth consistency. Spoon into the tin on top of the pineapple and smooth it out so it is level.