Raisin, Rum and Pineapple Upside-Down Pudding

Name: Raisin, Rum and Pineapple Upside-Down Pudding
Ingredients: 1 oz / 30 g unsalted butter; 1 oz / 30 g light muscovado sugar; 1 small to medium pineapple; 2 tbsp pineapple juice; 3 oz / 85 g light muscovado sugar; 4 oz / 110 g unsalted butter, softened; 1 oz / 30 g seedless raisins; 2 tbsp rum; 2 oz / 60 g seedless raisins; 1 tsp baking powder; 6 oz / 170 g self-raising wholemeal flour; 2 eggs; 2 tbsp milk

Preparation info

Serves
6

Difficulty
Easy

Appears in

The Times Cookbook

By Frances Bissell

Published 1995

About

Ingredients

Topping

1 small to medium pineapple
2 tbsp pineapple juice
1 oz /

Dessert
Vegetarian

Method

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