Raisin, Rum and Pineapple Upside-Down Pudding



  • 1 small to medium pineapple
  • 2 tbsp pineapple juice
  • 1 oz / 30 g unsalted butter
  • 1 oz / 30 g light muscovado sugar
  • 2 tbsp rum
  • 1 oz / 30 g seedless raisins


  • 4 oz / 110 g unsalted butter, softened
  • 3 oz / 85 g light muscovado sugar
  • 2 eggs
  • 6 oz / 170 g self-raising wholemeal flour
  • 1 tsp baking powder
  • 2 oz / 60 g seedless raisins
  • 2 tbsp milk
  • 2 tbsp rum


For the topping, peel and slice the pineapple, remove the hard central core. Heat together the juice, butter and sugar until the sugar has dissolved. Remove from the heat, and stir in the rum. Pour into a buttered 8 in / 20.5 cm cake tin, and arrange the pineapple slices in the bottom, overlapping if necessary. Fill the gaps with raisins. Mix the pudding ingredients thoroughly, beating for 2–3 minutes. Spoon the mixture over the pineapple, and level the top. Bake in a preheated oven at 180°C / 350°F / Mark 4 for 45 minutes, until firm to the touch. Cool in the tin for 5 minutes and then turn out on to a serving dish, if you are serving the pudding hot or warm, or cool it on a wire rack if serving it cold.


For a similar caramel, apple and pear pudding, first smear the inside of the cake tin liberally with about 1 oz / 30 g butter, and then sprinkle on a tablespoon of sugar. Place the tin over a low heat until the butter and sugar have melted. Arrange slices of apple and pear in the bottom of the tin, and spoon in the pudding mixture, made with raisins and rum but with an extra egg. Bake as above.