Pineapple Upside-Down Pudding

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Servings: 2 Difficulty: Advanced
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A classic golden-brown dessert featuring caramelized pineapple rings and a tender, buttery sponge base.
Pineapple Upside-Down Pudding recipe image
Pineapple Upside-Down Pudding recipe image
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Pineapple Upside-Down Pudding

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Advanced
Servings: 2 Calories: 671.4

Description

This Pineapple Upside-Down Pudding is a nostalgic treat that brings the warmth of a home kitchen to your dining table. The recipe relies on a simple yet effective technique: melting syrup in the tin to create a glossy caramel base that coats the pineapple rings as they bake. The batter, a light mixture of self-raising flour, margarine, and egg, rises into a fluffy, tender sponge that contrasts beautifully with the sticky, sweet fruit. It is an ideal dessert for casual gatherings or a comforting weekend indulgence. The addition of glace cherries adds a pop of color and tartness, balancing the sweetness of the pineapple. Easy to prepare with pantry staples, this pudding serves two perfectly and offers that authentic, old-fashioned flavor profile that pairs wonderfully with a cup of tea or coffee.

Ingredients

Directions

  1. Preheat your oven to 190C (375F / Gas Mark 5).
  2. Generously grease a 6 1/2 inch sandwich tin or round cake tin.
  3. Pour the tablespoon of syrup into the bottom of the prepared tin and place it in the preheated oven for a few minutes until the syrup is hot and melted.
  4. While the syrup heats, place the margarine and sugar into a mixing bowl.
  5. Cream the margarine and sugar together until light and fluffy.
  6. Beat the egg into the creamed mixture thoroughly.
  7. Add one level tablespoon of the self-raising flour and beat well to combine.
  8. Gradually add the remaining flour, one tablespoon at a time, mixing until fully incorporated.
  9. Check the consistency; the mixture should resemble very thick cream. If it is too stiff, add a small splash of warm water to loosen it.
  10. Remove the tin from the oven carefully.
  11. Drain the pineapple rings well and arrange three rings in a single layer in the hot syrup at the bottom of the tin.
  12. Spoon the batter evenly over the pineapple rings.
  13. Use a knife to smooth the top of the batter and clean the sides of the tin for a neat finish.
  14. Return the tin to the oven and bake for approximately 30 to 35 minutes, or until a skewer inserted into the center comes out clean.
  15. Allow the pudding to cool in the tin for a few minutes, then turn it out onto a cooling rack or serving plate, allowing any excess syrup to drain away.
  16. Place half a glace cherry in the center of each pineapple ring for decoration.
  17. Serve warm or at room temperature.

Nutrition Facts

Servings 2

Amount Per Serving
Calories 671.4kcal
% Daily Value *
Total Fat 36.3g56%
Saturated Fat 11.5g58%
Cholesterol 46.6mg16%
Sodium 538.5mg23%
Total Carbohydrate 90.2g31%
Dietary Fiber 3.1g13%
Sugars 83.9g
Protein 4.2g9%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: pineapple, upside-down, pudding, dessert, baking, sponge, cherries, caramel, sweet, easy, classic, homemade, fruit, tea-time, snack, vegetarian, simple, golden, fluffy, indulgent
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