FRUIT COCKTAIL UPSIDE-DOWN PUDDING
Fruit Cocktail Upside-Down Pudding
Original Recipe: Pineapple Upside-Down Pudding
25g/1 oz butter (2 tablespoons)
25g/1 oz brown sugar (2 tablespoons)
1 small can pineapple rings
100g/4 oz butter or margarine (½ cup)
100g/4 oz castor sugar (½ cup)
150g/6 oz self-raising flour (with plain flour use 1½ level teaspoons baking powder) (¾ cups)
Little milk or water (4 – 5 tablespoons)
Blanched almonds to decorate
Spread the bottom of an ovenproof dish or tin with the butter and sprinkle with the sugar. Arrange the well drained pineapple and glace cherries on top. Cover with the sponge mixture and bake in the centre of a very moderate oven, 325°F, 170°C, Gas Mark 3, for 50-60 minutes. Turn out and decorate with blanched almonds.
Cream the margarine and sugar. Add the eggs and fold in the sieved flour. Mix to a soft dropping consistency with a little milk or water. Spoon the mixture into a greased pudding basin, cover with greaseproof paper and steam for about 1¼ hours. Serve with chocolate sauce.
Fruit Cocktail Upside-Down Pudding was made and prepared by Shirley-Ann Pearman
Photography by Shirley-Ann Pearman
Recipe was taken from “Cookery In Colour, A picture encyclopedia for every occasion edited by Marguerite Patten” chapter on “Hot Puddings”. “464” “Steamed Sponge With Chocolate Sauce” and “473” “Pineapple Upside-Down Pudding”.
A small can of fruit cocktail was used instead of a small can of pineapple.