80 Pineapple Upside-Down Pudding

Name: Pineapple Upside-Down Pudding
Yield: Serves 10
Cuisine: British
Ingredients: 45 g Maraschino Cherries for Garnish (Optional); 4 Eggs; 50 ml Semi Skimmed Milk; 70 g Margarine; 290 g Self Raising Flour; 380 g Pineapple Slices in Juice; 85 g Brown Dark Soft Sugar; 150 g Caster Sugar

Preparation info

Serves
10

Difficulty
Easy

Appears in

The Healthcare Chef's Knowledge

By Catherine Farinha and Chandos Elletson

Published 2024

About

One for the older generation who still love this colourful, unusual dessert. It’s easy to make in bulk and is visually enticing, which is a hard battle to win in hospitals at times. We eat with our eyes first and the upside down name and the rings of pineapple have delighted generations in the past.

Ingredients

150 g Caster Sugar
380 g Pineapple Slices in Juice
85

Europe
United Kingdom
Dessert
Mediterranean
Vegetarian

Method

Cooking Instructions

Grease and base-line a cake tin suitable tin for 10 portions or half gastronorm pan. Drain the pineapple rings and keep the juice. Cream together ⅓ of the margarine and the brown sugar and spread evenly over the bottom of the tin. Cut the cherries in half. Arrange the pineapple rings and cherries on this layer in the bottom of the tin.