Pineapple upside down pudding

Pineapple Upside Down pudding (Serves 6) Ingredients (Topping) 50g softened margarine 50g light soft brown sugar 7 pineapples rings in syrup, drained and syrup glacé cherry Ingredients for pudding 100g softened margarine 100g golden caster sugar 100g self-raising flour 1 tsp baking powder 1 tsp vanilla extract 2 eggs Heat oven to 180C/160C fan/gas 4. For the topping, beat the butter and sugar together until creamy. Spread over the base and a quarter of the way up the sides of a 20-21cm round cake tin. Arrange pineapple rings on top, then place cherries in the centres of the rings. Place the cake ingredients in a bowl along with 2 tbsp of the pineapple syrup and, whisk to a soft consistency. Spoon into the tin on top of the pineapple and smooth it out so it’s level. Bake for 35 mins. Leave to stand for 5 mins, then turn out onto a plate. Serve warm with a scoop of ice cream. Back to Trip recipes