Judi Rose’s Recipe
This is the perfect time of year for a warming fruit p u d d i n g. This one, made with juicy, f r e s h pi neapple a nd ginger, bathed in a light caramel glaze, is a fresh take on that 1970’s glacé cherry-adorned classic, Pineapple Upside Down Cake. It is comforting enough to banish those winter blues, but thanks to its tangy fresh fruit studded with nuggets of stem-ginger and a refreshing orange liqueur sauce, is light and sophisticated enough to serve to sunstarved friends at a winter dinner party. (Note: My husband thinks it tastes even better the next day; in fact my family usually polish off the leftovers for breakfast.) PREPARATION TIME 20 minutes COOKING TIME 40 minutes Serves 6-8. Keeps 2 days at room temperature Freeze leftovers 3 months INGREDIENTS 80 g (3 oz) butter or margarine 80 g (3 oz) light soft brown sugar 3 level tbsp golden syrup 1 x 500 g pack ready-peeled fresh pineapple, sliced, or half of a fresh pineapple, peeled, cored and sliced 1-2 tbsp stem ginger in syrup FOR THE BATTER 175 g (6 oz) butter or margarine 175 g (6 oz) caster sugar FOR SERVING Fresh strawberries, halved, raspberries or blueberries
METHOD Preheat the oven to 190 C (375F, Gas 5). Grease a 23-25 cm (9-10 in) round cake tin (a flexible silicone cake mould is ideal).
Melt the fat in a heavy saucepan. Add the brown sugar and golden syrup and simmer together until the sugar is dissolved in the butter and the mixture is a rich brown, 2-3 minutes. Pour into the cake tin.
Cut the pineapple slices in half, reserving one slice for the sauce (see below.) Chop the stem ginger into small cubes. Arrange the pineapple and ginger in a design on top of the caramel.
To make the batter, put the soft fat and the other batter ingredients into a bowl and beat together until smooth and glossy, scraping down the sides with a rubber spatula half-way through the process. Spoon the batter over the pineapple and ginger, then smooth level with a knife.
Bake for 35-40 minutes, or until golden brown and firm to the touch. When cool, reverse on to a serving plate. To make the sauce, chop the extra slice of pineapple into small pieces.
Mix the cornflour and sugar in a small pan then stir in the juice, chopped pineapple and liqueur. Bring to the boil and simmer for 3 minutes. Taste, adding more lemon juice or liqueur if you wish.
Before serving, drizzle a little syrup from the stem ginger or pineapple sauce over the top so it is nice and glossy, then arrange some berries around it on the serving plate.
Serve the cake warm or at room temperature with the hot sauce. It can be reheated, covered, in the microwave for 12 minutes, or in a moderate oven in the tin, covered with foil, for 15 minutes. 175 g (6 oz) self-raising flour 1 teasp vanilla extract ? 3 eggs FOR THE SAUCE 1 slice of pineapple 1 tbsp cornflour 2 tbsp caster sugar juice of half a lemon Enough orange juice, orange with mango, pineapple, or tropical fruit juice to make 225 ml (8 fl oz) when combined with the lemon juice and any juice from the pineapple 1 tbsp each Amaretto and orange liqueur, eg Triple Sec or Cointreau