Pineapple Pudding

Name: Pineapple Pudding
Yield: serves 6
Ingredients: 2 eggs (size 3); half a large ripe pineapple; ½ tablespoon lemon juice; 1 tablespoon brandy; 3 oz caster sugar; 3 oz slightly salted butter; 3½ oz self-raising flour; 4 oz caster sugar; 4 oz butter; 1 oz hazelnuts – roasted, papery skins rubbed off, then ground in a liquidiser or food processor; 1 level teaspoon baking powder

Preparation info

serves
6

Difficulty
Medium

Appears in

The Independent Cook

By Jeremy Round

Published 1988

About

The roasted hazelnuts, brandy, fresh rather than tinned fruit, and absence of glacé cherries take this dinner-party version of that old family favourite, pineapple upside-down cake, up a notch or two without quite laying the friendly ghost of Saturday high-tea with great aunt Dottie. Very easy to make.

Ingredients

topping

half a large ripe pineapple
3 oz slightly salted butter
3 oz caster

Cake
Dessert
March
Vegetarian

Method

With a large, sharp, stainless steel knife, cut the top, stem, skin, core and eyes from the pineapple. Slice the fruit crossways to make thin half-rings.

For the topping, melt the butter in a one-piece, straight-sided, 9in diameter and 1¾