Masterclass: Recipes: Desserts
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PINEAPPLE UPSIDE DOWN PUDDING
With right way up custard
Ingredients
220g unsalted butter
220g caster sugar
4 medium eggs
220g plain flour, sifted
1 tspn baking powder
Vanilla extract/essence
6 tinned pineapple rings
Decoration
Glace cherries
Lumpy custard
Vanilla ice cream (with bits of pineapple stuck into it)
Dried pineapple rings (see end)
Dried Pineapple
Slice 2 pineapple rings very thinly and place on a tray on a piece
of greaseproof paper. Make a ‘glupey’ stock syrup by boiling
together a small quantity of granulated sugar and water. Cover the
pineapple rings with a spoonful of stock syrup, and a sprinkling
of sugar. Place in a preheated oven at 130ºC, 250ºF, Gas
Mark ½ until dried out.
Method:
1. Grease an ovenproof dish with butter and place 4 pineapple
rings in the bottom.
2. Cream together the butter and sugar. Add the eggs a little at
a time, beating the mixture well in between. Fold in the flour.
3. Pour the cake mixture over the pineapple and bake in a preheated
oven at 180ºC, 350ºF, Gas Mark 4 for 40 minutes or until
the sponge is pale, golden and springy to the touch.
To Serve:
Turn out the sponge. Cut either a square or circular (using
a metal cutter) piece of sponge around the pineapple. Place on a
plate with the custard. Put a ball of ice cream on top, along with
a cherry and a dried pineapple ring.
Drink Suggestion:
Keep the pineapple thing going with your drink.
Pina Colada – real simple mix
White rum, coconut cream or malabu, big glass bowl with crushed
ice in. Put everything in and top off with pineapple juice. Put
some calypso music on and relax man!
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