Fruit Cocktail Upside-Down Pudding

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.

https://drive.google.com/file/d/0B5WnHuJ90rZZLTVObHIteTlJRzg/view?usp=sharing

THANK YOU!

ShirleyAnn Pearman

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Old Fashioned Jelly Roll

Old Fashioned Jelly Roll

Makes 8 To 10 Servings

Ingredients

4 eggs

¾ cup sifted all-purpose or cake flour

1 teaspoon baking powder

¼ teaspoon salt

¾ cup sugar

1 teaspoon vanilla extract or 1 tablespoons grated orange peel

Confectioners’ sugar

1 cup currant jelly or strawberry or raspberry jam

Method

1.                  In large bowl of electric mixer, let eggs warm to room temperature – about 1 hour.

2.                  Preheat oven to 400F.  Lightly grease bottom of a 15½ -by-10½ -by-1-inch jelly roll pan; then line with waxed paper.

3.                  Sift flour, baking powder, salt; set aside.

4.                  At high speed beat eggs until thick and lemon-colored.  Gradually beat in sugar. 2 tablespoons at a time; continue beating until very thick and light – about 5 minutes.

5.                  At low speed, blend in sifted dry ingredients and vanilla just until combined.

6.                  Turn into prepared pan; spread evenly.  Bake 10 to 13 minutes, or until surface springs back when gently pressed with fingertips.

7.                  Meanwhile, onto clean towel, sift confectioners’ sugar in a 15 by 10 inch rectangle.

8.                  With sharp knife, loosen sides of cake from pan.  Turn out cake onto sugar; gently peel off waxed paper.  Turn off crisp edges of cake.

9.                  Starting with long edge, roll cake in towel; place, seam side down, on wire rack until cool.

10.              Gently unroll cake; remove bowl.  Spread cake with jelly (beaten with fork to spreading consistency), or fill with one Jell-Roll Fillings.  Reroll.

11.              Place, seam side down, on serving plate; cover loosely with foil.  Chill at least 1 hour.

12.              To serve, lightly sift confectioner’s sugar over top.  Slice on diagonal with serrated knife.

Spicecake Roll; Make Old Fashioned Jelly Roll, above sifting ½ teaspoon cloves, ½ teaspoon nutmeg, 1 teaspoon cinnamon and 1 teaspoon ginger with dry ingredients.  Proceed as above.

Old Fashioned Jelly Roll was made and prepared by Shirley-Ann Pearman

Photography by Shirley-Ann Pearman

Recipe was taken from McCall CookBook, the chapter on Desserts And Dessert Sauces “Rolled-Up Cakes”, page 241 an edition of between 1950 – 1960s. 

PDF Version of  Old Fashioned Jelly Roll

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