Upside-Down Pineapple Pudding
by Gemma Ogston
Replenishing your reserves isn't all about vitamins - it's also about making you feel good again too! And oh, my goodness, this cake will make everyone happy. It's delicious on its own, served warm, or with custard.
Method
Based on 8 servings, adjust as needed.
Step 1
Preheat the Oven: Set to 180°C (160°C fan).
Step 2
Prepare the Tin: Grease a 20cm round cake tin and line the base with parchment paper.
Step 3
Arrange Pineapple and Cherries: Place pineapple rings on the base of the tin and put a glacé cherry half in the center of each ring.
Step 4
Make the Batter: In a bowl, cream together butter and sugar until light and fluffy. Beat in eggs one at a time, then fold in flour, baking powder, and vanilla extract.
Step 5
Assemble: Pour the batter over the pineapple rings, smoothing the top.
Step 6
Bake: For 35-40 minutes, until a skewer inserted into the center comes out clean.
Step 7
Cool and Serve: Allow to cool in the tin for 10 minutes, then invert onto a serving plate. Serve warm.
- Ingredients
- Based on 8 servings
-
100g Softened Butter 1x Sainsbury's British Butter, Unsalted 250g -
7 Glacé Cherries, halved 1x Sainsbury's Glace Cherries, Halves 200g -
1 can Pineapple Rings, in juice 1x Dole Tropical Gold Premium Pineapple Slices In Juice 227g -
100g Caster Sugar 1x Sainsbury's White Caster Sugar 500g -
2 Large Eggs 1x Sainsbury's British Free Range Eggs Large x6 -
100g Self Raising Flour 1x Sainsbury's Self Raising Flour 500g -
1 tsp Baking Powder 1x Sainsbury's Baking Powder 160g -
1 tsp Vanilla Extract 1x Sainsbury's Madagascan Vanilla Extract, Taste the Difference 38ml