Pineapple Upside Down Pudding

PINEAPPLE UPSIDE DOWN PUDDING

Ingredients

to prepare Pineapple Upside Down Pudding

Sponge Cake

• 125g Stork tub
• 125g castor sugar
• 2 medium eggs
• 125g self-raising flour, sieved
• ½ teaspoon baking powder, sieved

Topping 

• 4 tablespoons golden syrup
• 1 x 428g can pineapple rings, drained
• 4 glacé cherries, halved

How to Make

1.Place all sponge ingredients in a mixing bowl and beat together with a wooden spoon for 2 - 3 minutes until well mixed.

2.Grease and bottom line a 20cm (8 inch) sandwich tin. Pour golden syrup in tin and arrange pineapple rings in it. Place glacé cherries in the middle of the rings.

3.Spread pudding mixture evenly on top and bake in preheated oven 170°C, 160° C fan oven, Gas mark 3 for 45-55 minutes.

4.Turn out and serve hot or cold enjoy.

• Temperature: 170°C oven, 160°C fan, Gas mark 3 oC
• Baking time: 35 min
• Serves: 6

Nutritional Information per serving

• Each serving contains:
  
  
  Percentage per serving*
• Energy
  1517kJ/361kcal
  18%*
• Fat
  14.8g
  21%*
• Saturates
  3.8g
  19%*
• Sugars
  39g
  43%*
• Salt
  1g
  17%*

*% of Reference Intake of an average adult (8400kJ/2000kcal)