Pineapple Upside-Down Pudding

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Servings: 2 Difficulty: Advanced
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A classic British-style sticky sponge cake featuring caramelized pineapple and glace cherries.
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 combines tender, moist cake with sweet, caramelized fruit. The base layer of pineapple rings and syrup creates a glossy, sticky glaze as it bakes, while the light self-raising flour batter rises into a soft sponge. Topped with vibrant glace cherries, this dessert offers a perfect balance of fruity acidity and sugary sweetness. It is an ideal way to finish a hearty meal, especially on cooler days when served warm with a dollop of custard or cream. Simple to prepare with pantry staples, this recipe delivers comfort food vibes with minimal effort.

Ingredients

Directions

  1. Preheat oven to 190&# 194;°C/375ðF/Gas Mark 5.
  2. Grease a 6 1/2 inch sandwich tin or small round cake tin well.
  3. Pour 1 tablespoon of syrup into the bottom of the greased tin and place it in the preheated oven to melt the syrup.
  4. In a mixing bowl, cream together the margarine and sugar until light and fluffy.
  5. Add the egg and beat well until fully incorporated.
  6. Add 1 level tablespoon of self-raising flour and beat well.
  7. Gradually add the remaining flour, 1 tablespoon at a time, mixing until the batter resembles very thick cream.
  8. If the mixture is too thick, add a small splash of warm water to reach the desired consistency.
  9. Remove the tin from the oven once the syrup is melted and hot.
  10. Drain the pineapple rings and arrange 3 rings in the hot syrup at the bottom of the tin.
  11. Spoon the cake batter over the pineapple rings and smooth the top with a knife.
  12. Carefully clean the sides of the dish with a damp cloth or paper towel to ensure a clean finish.
  13. Return the tin to the oven and bake for approximately 30 minutes.
  14. Check for doneness by inserting a skewer into the center; it should come out clean.
  15. Allow the pudding to cool in the tin for a few minutes, then turn it out onto a cooling tray, allowing excess syrup to drain away.
  16. Decorate with glace cherries (halved) placed in the center of each pineapple ring.
  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.

Note

This pudding has a sticky sponge texture and is best served warm with custard, especially on a cold day.

For added color and flavor, you can garnish with angelica leaves if available.

Ensure the syrup is fully melted before adding the pineapple to prevent the fruit from sticking to the tin.

If you do not have self-raising flour, you can substitute with all-purpose flour plus 1 teaspoon of baking powder.

Keywords: pudding, pineapple, upside-down, dessert, cake, sponge, cherries, baking, vegetarian, british, classic, sticky, custard, easy, comfort food, glaze, margarine, self-raising, egg, sweet
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