FRUIT
COCKTAIL UPSIDE-DOWN PUDDING
Fruit
Cocktail Upside-Down Pudding
Original
Recipe: Pineapple Upside-Down Pudding
Ingredients
25g/1 oz butter (2
tablespoons)
25g/1 oz brown sugar (2 tablespoons)
1 small can pineapple rings
Glace Cherries
***
100g/4 oz butter or margarine (½ cup)
100g/4 oz castor sugar (½ cup)
2 eggs
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
Method
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”.
Note:
A
small can of fruit cocktail was used instead of a small can of pineapple.
THANK
YOU!
ShirleyAnn
Pearman
Recipe
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