Sticky Pineapple Upside-down Puddings

cook 30 mins
Tags: Quick eats
  • 25 g (1 oz) unsalted butter
  • 50 g (2 oz) soft light brown sugar
  • 4 canned pineapple rings in juice, drained
  • 4 glacé cherries
  • 100 g (3 1/2 oz) unsalted butter, softened, plus extra for greasing
  • 100 g (3 1/2 oz) caster sugar
  • 2 eggs
  • 175 g (6 oz) self-raising flour
  • 1/4 teaspoon ground mixed spice
  • Lightly grease 4 x 200 ml (7 fl oz) ramekins or metal pudding moulds and place on a baking sheet.
  • Melt the butter in a small saucepan, add the sugar and cook until the sugar has dissolved. Pour into the prepared dishes, then place a pineapple ring in each dish and a cherry in the centre of each ring.
  • To make the sponge, place the butter and sugar in a large bowl and beat together with a hand-held electric whisk until light and fluffy, then beat in the eggs. Gently fold in the flour and mixed spice.
  • Spoon the mixture into the dishes and spread the tops level. Place in a preheated oven, 180ºC (350ºF), Gas Mark 4, for 20 minutes or until risen and firm to the touch. Leave to cool in the tins for a few minutes.
  • Turn out the puddings on to plates and serve immediately.
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