Upside down pudding
Ingredients for base
- Butter 2 ounces
- Brown sugar 2 ounces
- Ingredients for filling
- Butter 4 ounces
- Pineapple rings 4
- Glazed cherries 4
- Sugar 4 ounces
- Eggs 2
- Pineapple essence ½ tsp
- Flour 4 ounces
- Baking powder 1 tsp
Ingredients for custard
- Milk 2 cups
- Sugar 4 tbsp
- Corn flour 3 tbsp
- Cream 4 tbsp
- Vanilla essence ½ tsp
Method for base
- Melt butter and spread on the base of 4 small bandit pans .Sprinkle the brown sugar lavishly and place a ring of pineapple on the bottom of each panPlace a cherry in the centre of each pineapple ring and keep aside
Method for filling
- Beat butter and sugar till light and fluffy .Add eggs 1 at a time alternating with sieved flour and baking powder mixture.Add vanilla essence, now pour the batter in the bandit pans and bake in a pre heated oven for 20 to 25 minutes on 180 degree C .When done allow to cool and invert the pudding onto individual platters and serve over a bed of prepared custard.
Comments