Pineapple Pudding Recipe

15 g/1 tbsp butter
30 ml/2 tbsp light brown sugar

225 g/8 oz/1 small can of pineapple slices, drained, reserving the juice

Glace (candied) cherries, halved

Angelica leaves
100 g/4 oz soft tub margarine

100 g/4 oz/1 cup self-raising (self-rising) flour
100 g/4 oz caster (superfine) sugar
5 ml/1 tsp baking powder
2 eggs

Method:

Grease a 20 cm/8 in sandwich tin (pan) liberally with the butter, especially in the base. Cover the base with the brown sugar. Arrange the pineapple slices on top and place a halved glace cherry, cut-side up, in the centre of each ring. Place angelica leaves in the gaps.

Put the remaining ingredients in a bowl and beat well until smooth, adding 15 ml/1 tbsp of the reserved pineapple juice. Spread over the pineapple. Bake in a preheated oven at 190°C/375°F/gas mark 5 for 20 minutes or until risen, golden and the centre springs back when lightly pressed. Leave to cool slightly, then loosen the edge all round and turn the pudding out on to a warmed serving plate. Serve with the reserved juice.