Pineapple Upside Down Pudding

Pineapple Upside Down pudding

Topping
3 tspns butter
1/2 Cup brown sugar
can of sliced pineapple
glace cherries

Grease and line a deep round cake tin.
Melt the butter and mix with the brown sugar. Spread the brown sugar mixture over the base of the cake tin and then arrange the sliced pineapple and glace cherries over the top.

Pineapple Upside Down pudding3

Cake
80 gm butter
1/2 Cup caster sugar
2 eggs
1 and a 1/4 Cups self raising flour
1/2 Cup pineapple juice

Cream the butter and sugar, then beat in the eggs one at a time.

Using a metal spoon, alternately mix in the flour and pineapple juice.

Pineapple Upside Down pudding2

Pour the batter over the pineapple and cherries and bake at 180 degrees Celsius for 45 minutes.

Serve warm with cream.

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