Pineapple Pudding

Preparation info
  • serves


    • Difficulty


Appears in

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.



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


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