Spicy Pineapple Upside Down Pudding
- 2 tbs golden syrup
- 2 tsp Schwartz Ginger Ground
- 115g (4 1/2oz) butter
- 227g (8oz) tin pineapple rings, drained
- 25g (1oz) sultanas
- 100g (4oz) caster sugar
- 2 medium eggs, beaten
- 175g (6oz) self-raising flour
- 1 tsp Schwartz Cinnamon Ground
STEP 1Pre-heat the oven to 180°C, 350°F, Gas Mark 4.
STEP 2Grease and base line an 20.5cm (8") round cake tin. Heat the golden syrup and 1 tsp Ginger with 15g (½oz) butter until melted.
STEP 3Meanwhile, arrange the pineapple in the base of the tin, sprinkle over the sultanas and pour over the syrup mixture.
STEP 4Whisk the remaining butter with the sugar until pale and fluffy. Gradually add the eggs. Mix the flour with the Cinnamon and remaining Ginger and fold into the cake mixture. Spread on top of the pineapple.
STEP 5Bake for 45 minutes until firm to touch. Allow to cool slightly before turning out.
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