Pineapple Upside Down. A Family favourite. One of those desserts that look so much more appetising when you turn it out of it's baking tin.
Preheat your oven to 160ºC, Gas mark 4.
Line a 20cm flan tin with greaseproof paper and spread the base with the golden syrup.
Drain your pineapple rings and keep the juice on one side. Lay the pineapple rings (approx 5) on top of the syrup base and push glâce cherries into the centre of each ring.
In a mixing bowl, beat together the margarine and sugar.
Add the eggs, one at a time, and beat into the mixture.
Add the flour and gently fold into the mixture.
Finally, add the milk, vanilla essence and pineapple juice and fold in until absorbed by the mixture.
Pour the mixture over the pineapple, making a slight indentation with the mixture, in the middle, to assist it to cook evenly.
Place on the centre shelf of the oven and cook for approximately 45 minutes.
When cooked, remove from the oven and allow to stand for 15 minutes. Then, place a plate over the cooked sponge and turn it over so as the sponge is now sitting on the plate. Gently remove the greaseproof paper and serve.
**Further Recipes can be found by clicking here
Ingredients
Directions
Preheat your oven to 160ºC, Gas mark 4.
Line a 20cm flan tin with greaseproof paper and spread the base with the golden syrup.
Drain your pineapple rings and keep the juice on one side. Lay the pineapple rings (approx 5) on top of the syrup base and push glâce cherries into the centre of each ring.
In a mixing bowl, beat together the margarine and sugar.
Add the eggs, one at a time, and beat into the mixture.
Add the flour and gently fold into the mixture.
Finally, add the milk, vanilla essence and pineapple juice and fold in until absorbed by the mixture.
Pour the mixture over the pineapple, making a slight indentation with the mixture, in the middle, to assist it to cook evenly.
Place on the centre shelf of the oven and cook for approximately 45 minutes.
When cooked, remove from the oven and allow to stand for 15 minutes. Then, place a plate over the cooked sponge and turn it over so as the sponge is now sitting on the plate. Gently remove the greaseproof paper and serve.