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| Pineapple Upside Down Pudding |
When you are
looking for a little comfort to help escape the cold outside, a hot pudding
with some smooth and creamy custard can be the perfect way to warm yourself up.
One of my favourites is pineapple upside down pudding. The tangy fruit, against
the soft sponge, and creamy custard is a winning combination, and the
ingredients are pretty basic and affordable, making it an easy treat to rustle
up in no time.
If you are
not a fan of pineapple, you can substitute it for another fruit, such as peach.
You can also use fresh fruit if you are not a fan of tinned, and in the summer
you can ditch the custard and opt for something fresh and seasonal as the base,
like raspberries.
Ingredients:
- 100g self-raising flour
- 100g margarine (plus a little extra for greasing)
- 100g caster sugar
- 2 eggs
- 1 small tin pineapple
- Handful of cherries (fresh or glacé)
- 1 tablespoon brown sugar
Method:
1. Pre-heat the
oven to 180°C.
2. Grease a
sandwich tin with margarine, then sprinkle the brown sugar over the base.
3. Arrange the
fruit on top of the sugar (the sugar helps to slightly caramelise the fruit,
giving the pudding a nice shine when it
is turned out).
4. In a bowl,
cream together the margarine and caster sugar until light and fluffy.
5. Beat the
eggs together in a small bowl or jug, and gradually stir in to the sugar and
margarine mixture.
6. Sift in the
self-raising flour, and gently fold in until fully combined.
7. Pour the
cake mixture over the fruit and smooth out.
8. Place in the
oven and bake for 20-25 minutes until the sponge is golden brown.
9. When cooked,
remove from the oven, and allow to rest slightly, before turning out onto a
plate for serving.
***
If you want
to have a go at making your own custard, I normally opt for good old Delia Smith’s recipe.
Click here for more information.
Happy
baking! I hope the pudding makes you feel warm and snug.
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