Tuesday, 20 August 2013

Pineapple Upside Down - a lovely treat for tea

My older sister has just moved to Canada for three years, and before she left, she passed on the contents of her food cupboards. It is great to receive a food parcel with unusual contents: there were some lovely spiced nuts, balsamic vinegar, tins of borlotti beans and coconut milk. One of these was a tin of pineapple slices, so I thought I would make an old favourite, Pineapple Upside Down. We used to eat this in the 70s and 80s, sometimes with evaporated milk {does anyone remember this}?


Here is the recipe, which has been adapted from the BBC Book 101 Fruity Puds.

For a printable version of this recipe, please click here.

Ingredients - topping
50g butter or margarine 
50g granulated sugar
Small tin of pineapple rings in juice
Optional: glace cherries

Method
1. Beat the butter and sugar together until well combined and spread over the bottom of a tin or ovenproof dish. Position pineapple rings on top of this, and the cherries if you are using them.

Ingredients - cake
100g butter or margarine
100g caster sugar
100g self raising flour
1 tsp baking powder
1 tsp vanilla extract
2 eggs
Pineapple juice, reserved from the tin

Method
1. Put all the cake ingredients in a bowl or food processor, and add some of the pineapple juice. Beat until smooth.

2. Spoon this over the pineapples and then bake for 35 minutes at 180C.

Leave to cool slightly before turning out and then serve with cream, custard, ice-cream or creme fraiche. 

Such an easy recipe and very tasty too. I have also been investigating making a pineapple ice-cream - have you had any experience with this?

Love Mrs Jones x

4 comments:

  1. I haven't made one of these in years! I made it in a cast iron skillet. Delicious!

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    Replies
    1. A bit like you would for a tarte tatin? Lovely idea.

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  2. That pud that lovely but that bowl is gorgeous!! love blue and white china.

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    Replies
    1. The bowl was a Christening present for my youngest but I'm not a great believer of saving things for best. Thanks for stopping by.

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