Yummy Pineapple Upside-Down Pudding

Main Index >> Recipes Index

Ingredients

Method

  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