Upside-Down Pudding

Pineapple rings with cherries in the centre look glamorous and pears more homely, but both taste wonderful.

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Photo credit: Edmonds Illustrated Cookbook II
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Prep Time: 1 hour Servings: 6
  • TOPPING:

    25g butter, melted

    ¼ cup brown sugar

    1 tsp mixed spice

    425g can pear halves, drained, or 6 pineapple rings, drained

    6 glacé cherries

    PUDDING:

    125g butter, softened

    ½ cup sugar

    2 eggs

    1 cup Edmonds standard flour

    2 tsp Edmonds baking powder

    2 Tbsp milk

  • 1. Preheat the oven to 180°C. Grease a 20cm round cake tin.

  • 2. Combine the melted butter, brown sugar and mixed spice and spread over the base of the cake tin then arrange the pears or pineapple rings carefully on top. Put the cherries in the centre of the pineapple rings.

  • 3. Cream the butter and sugar until light and fluffy and add the eggs one at a time, beating well after each addition.

  • 4. Sift on the flour and baking powder and fold into the creamed mixture, followed the milk. Scoop the cake mixture carefully on top of the fruit and spread out evenly.

  • 5. Bake for 40 minutes or until the pudding springs back when lightly touched. Turn the pudding out onto a serving plate and serve warm with cream or custard.

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