Upside-down pineapple pudding
You can also cook this retro pudding in the microwave – check the instructions above right before following the recipe.
SERVES 6 PREP 30min COOK about 1hr 45min
• 125g butter, softened, plus extra to grease
• 4tbsp golden syrup, plus extra, optional, to drizzle
• 6 pineapple rings (from a tin), drained
• 6 glacé cherries
• 125g caster sugar
• 2 large eggs, lightly beaten
• 125g self-raising flour
• Finely grated zest 1 lemon
• Seeds from 1 vanilla pod
• 5tbsp milk
1 Grease a 1.1 litre pudding basin and line the base with a disc of baking parchment. Measure the golden syrup into the bottom of the greased basin.
2 Dry the pineapple rings as thoroughly as possible with kitchen paper. Arrange so that 1 covers the bottom of the dish and 5 line the sides. Press a glacé cherry into the centre of each ring.
3 Put a large square of foil on top of a square of baking parchment the same size. Fold a 4cm pleat across the centre, then set aside.
4 In a large bowl, beat together butter and sugar with a handheld electric whisk until pale and fluffy, about 5min. Gradually whisk in eggs – if the mixture looks as if it might curdle, beat in 1tbsp of the flour. Add lemon zest, vanilla seeds and milk and sift over the (remaining) flour. Using a large metal spoon, fold the mixture together until just combined. Carefully spoon mixture into the basin, making sure not to disturb the arranged fruit. Level the surface.
5 Put the pleated foil and parchment square (foil-side up) on top of the basin and smooth down to cover tightly. Tie a long piece of string securely around the foil under the lip of the basin.
6 To cook, put a heatproof saucer in the base of a large, deep pan. Lower in the prepared pudding and pour in enough water to come halfway up sides of basin, being careful not to get any on top of the pudding. Cover pan with a tight-fitting lid, bring to the boil and simmer for
1hr 45min, topping up the water as necessary (make sure that the water bubbles constantly).
7 Carefully lift out the cooked pudding and leave to sit for 5min. Unwrap and slide a palette knife around the basin to carefully loosen the sides. Put a serving plate over the pudding, carefully invert, remove basin and peel off paper. Drizzle over extra golden syrup, if you like, and serve with cream or custard.