Pineapple Upside-Down Pudding
For this months pineapple theme, I originally has grandiose plans of a cupcake bouquet decorated with dried pineapple flowers.
Turns out, my Masters degree has been so full on I've barely had time to bake anything all month, let alone something extravagant.
So last night I turned to something from the vault. An oldie but a goodie. My favourite pineapple upside-down pudding. Only this time, I thought I'd try it a bit differently.
When making desserts, I really love making individual serves. There's something about it I find more aesthetically pleasing.
So I doubled the recipe and baked them in ramekins, instead of in a regular cake tin as the original recipe calls for.
It's honestly been so long since I baked the original, I don't remember it ever being this good. It was moist and fluffy on the inside, while being crunchy on the outside: my favourite!
Was that a feature of the ramekins, or is the original that way? I don't know!
Served warm with Crème brûlée ice cream, it made for the perfect winter dessert. Though, honestly, I'd eat this any time of the year. I love pineapple, and I love the caramel sauce that goes with this. I just love this recipe.
Go on, give it a go:
Pineapple Upside-Down Pudding
Ingredients
3 tsp butter, melted
1 tbsp brown sugar
2 slices pineapple
3 glacé cherries
¼ cup (60g) butter
¼ cup (60g) caster sugar
1 egg (60’s) beaten
¾ cup (115) wholemeal self-raising flour
1/3 cup pineapple juice
Method
1. Preheat oven to 180°C
2. Prepare topping; melt butter in cake pan, sprinkle with brown sugar, arrange pineapple and glace cherries
3. Cream butter and caster sugar. Add egg gradually and mix well
4. Mix in flour and juice, adding alternatively
5. Pour the batter over pineapple in the cake pan
6. Bake for 30-35 minutes
7. Turn onto a warm plate and serve warm with cream or ice cream
Turns out, my Masters degree has been so full on I've barely had time to bake anything all month, let alone something extravagant.
So last night I turned to something from the vault. An oldie but a goodie. My favourite pineapple upside-down pudding. Only this time, I thought I'd try it a bit differently.
When making desserts, I really love making individual serves. There's something about it I find more aesthetically pleasing.
So I doubled the recipe and baked them in ramekins, instead of in a regular cake tin as the original recipe calls for.
It's honestly been so long since I baked the original, I don't remember it ever being this good. It was moist and fluffy on the inside, while being crunchy on the outside: my favourite!
Was that a feature of the ramekins, or is the original that way? I don't know!
Served warm with Crème brûlée ice cream, it made for the perfect winter dessert. Though, honestly, I'd eat this any time of the year. I love pineapple, and I love the caramel sauce that goes with this. I just love this recipe.
Go on, give it a go:
Pineapple Upside-Down Pudding
Ingredients
3 tsp butter, melted
1 tbsp brown sugar
2 slices pineapple
3 glacé cherries
¼ cup (60g) butter
¼ cup (60g) caster sugar
1 egg (60’s) beaten
¾ cup (115) wholemeal self-raising flour
1/3 cup pineapple juice
Method
1. Preheat oven to 180°C
2. Prepare topping; melt butter in cake pan, sprinkle with brown sugar, arrange pineapple and glace cherries
3. Cream butter and caster sugar. Add egg gradually and mix well
4. Mix in flour and juice, adding alternatively
5. Pour the batter over pineapple in the cake pan
6. Bake for 30-35 minutes
7. Turn onto a warm plate and serve warm with cream or ice cream