Pineapple upside-down pudding
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Pineapple upside-down pudding
  Pineapple    Pudding    Bakery  
Last updated 6/12/2012 1:18:07 AM. Recipe ID 48809. Report a problem with this recipe.
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      Title: Pineapple upside-down pudding
 Categories: Desserts, Fruits, Bakery
      Yield: 2 Servings
      1    Small tin pineapple rings
      1 tb Syrup
      3 oz Self-raising flour
      2 oz Margarine
      1    Egg
      1 oz Sugar
      2    Glace cherries
  Grease an 6 1/2 inch sandwich tin well. Put 1 tbsp syrup in it and
  put in oven at 190C/375F/Gas Mark 5. Meantime put margarine and sugar
  in bowl and cream it. Add egg and level tbsp flour and beat well. Add
  remainder of flour, 1 tbsp at a time. Mixture should look like very
  thick cream. (If too thick add spot of warm water.) Syrup should now
  be melted. Take it out. Drain pineapple and place 3 rings in the
  syrup. Add mixture on top. Smooth over with knife. Clean sides of
  dish. Return to oven for approx. 1/2 an hour. When cooked turn out on
  cooling tray, allowing excess syrup to drain away. Put half cherry in
  centre of each pineapple ring (angelica leaves too ad lib.) Serve on
  pretty dish.

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Recipe ID 48809 (Apr 03, 2005)

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