Yummy Pineapple Upside-Down Pudding

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  1. Melt 25g butter and stir in brown sugar. Pour into greased 8" round cake tin
  2. Place pineapple rings and cherries on top of butter and sugar in a flower pattern
  3. Cream remaining butter and sugar until pale and fluffy
  4. Gradually beat in eggs
  5. Fold in flour. Spread over pineapple rings
  6. Bake at 180°C/250°F/Gas Mark 4 for 1 hour or until centre springs back when lightly pressed with a finger
  7. Leave to stand for 5 minutes
  8. Turn out onto plate