Pineapple and coconut upside-down pudding

Name: Pineapple and coconut upside-down pudding
Prep time: 30 min
Cook time: 1 h 5 min
Total time: 1 h 35 min
Yield: Serves 6
Ingredients: 4 eggs; 150 g (5 oz) caster sugar; 7 glacé cherries, halved; finely grated rind of 1 lemon; ½ teaspoon baking powder; 5-7 canned pineapple rings, well drained; 150 g (5 oz) unsalted butter, at room temperature; 60 ml (2 fl oz) canned coconut cream; 95 g (3¼ oz) desiccated coconut; 180 g (5¾ oz) plain flour; 100 g (3¼ oz) caster sugar; 55 g (1¾ oz) unsalted butter

Preparation info

Serves
6

Difficulty
Easy
Ready in
1 hr 35

Appears in

Puddings

By Le Cordon Bleu

Published 2000

About

A delicious variation on the traditional pineapple recipe. The caramelized topping that characterizes an upside-down cake is created during baking by the combination of sugar, butter and fruit juices.

Ingredients

100 g (3¼ oz) caster sugar
55 g (1¾

Dessert
Vegetarian

Method

Put a 20 x 4 cm (8 x 1½ inch) round sandwich tin onto a sheet of greaseproof paper, trace around the base with a pencil and cut out a circle just inside the pencil marking. Brush the inside of the tin with melted butter and place the paper inside the tin. Preheat the oven to moderate 180°C (35