Pineapple upside-down pudding.
1 large tablespoon of golden syrup.
1 can of pineapple rings (432g)
glace cherries
100 g/4 oz butter or margarine
100g/4oz sugar
2 eggs
150g/6 oz self -raising flour
a little milk
Spread the bottom of an oven proof dish or tin (diameter 10 inches or 25 centimetres) with the golden syrup. Arrange the well drained pineapple rings and glace cherries on top.
Cream the margarine and sugar together.Add the eggs and fold in the flour. Mix to a soft dropping consistency with a little milk.
Pour the mixture over the pineapple rings. Bake in the centre of a moderate oven, 325 F, 170C, gas mark 3 for 50 60 minutes. Turn out and serve with cream, ice cream or even custard, if you are a custard freak.
This is a big family favourite.
This is based on a recipe from Cookery In Colour by Marguerite Patten which my husband bought me before we got married just to make sure that I could cook.
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