Upside Down Pudding
This is a typical pudding from the 1950's, but I've altered it a bit.
self raising flour
small tin of pineapple
square baking tin
time in oven: 45 mins
making cake mix
melting and applying butter and sugar
- Measure out the butter and sugar and .
Then beat in the eggs, then the .
You should end up with a soft but not runny mix. If it really is too solid, you can add a little milk, but be careful not to add too much.
- Line the bottom of the baking tin with baking paper. Open the tin of pineapple. There will be 4 slices in it. Drain them of joice, and arrange them in the bottom of the tin. Spread the raspberries wherever there isn't any pineapple, such as in the holes, and round the edges. Pour the syrup over the fruit.
- over the fruit, levelling it off.
- Put the tin in the oven. This needs to cook for about 45 minutes. At the end, the cake should be risen and brown.
- The pudding needs to be turned over before removing from the tin. This means that the pineapple and raspberries appear on the top.
- The traditional syrup was . I had some syrup left over from , and I admit that it was very nice. You can pour some more over the pudding when cooked as well, as a drizzle cake. Depends how much extremely sweet syrup you can stomach.
- Traditionally, glacÚ cherries were used - one in the middle of each pineapple ring. The whole pudding is already very sweet, so I used some frozen raspberries left over from our garden crop. You could use any other fruit, or leave this out altogether. But a colour contrast to the pineapple is attractive, and (unsweetened) raspberries did add a taste contrast as well. However, they were frozen, and once cooked, when I turned the pudding over, raspberry juice went everywhere. Oh well! It tasted good. Perhaps I should have thawed the raspberries and drained the juice.
- Try to get tinned pineapple in its own juice rather than syrup. There's enough sugar in this recipe already. You could also fresh pineapple. Either prepare it yourself, or buy it ready-prepared from the supermarket.
- I like using spice in puddings, but I think not here. I did add some vanilla, though.
- I cook this in a square tin, and I give the dimensions. If you cook it in a larger or smaller tin, you may need to change the cooking time, and possibly the amounts as well. I use a square tin because that means I can cut it into chunks easier. But you can obviously use any type of tin you want. It should be a flattish cake, though, and the pineapple rings need to fit in to make a single layer.
© Jo Edkins 2016 -