Upside down pudding by Chef Shieen anwer

Upside down pudding:

Ingredients for base
Butter 2 ounces
Brown sugar 2 ounces

Ingredients for filling
Butter 4 ounces
Pineapple rings 4
Glazed cherries 4
Sugar 4 ounces
Eggs 2
Pineapple essence ½ tsp
Flour 4 ounces
Baking powder 1 tsp

Ingredients for custard 
Milk 2 cups
Sugar 4 tbsp
Corn flour 3 tbsp
Cream 4 tbsp
Vanilla essence ½ tsp

Method for 

1. Melt butter and spread on the base of 4 small bandit pans .
2. Sprinkle the brown sugar lavishly and place a ring of pineapple on the bottom of each pan
3. Place a cherry in the centre of each pineapple ring and keep aside

Method for 

1. Beat butter and sugar till light and fluffy .
2. Add eggs 1 at a time alternating with sieved flour and baking powder mixture.
3. Add vanilla essence, now pour the batter in the bandit pans and bake in a pre heated oven for 20 to 25 minutes on 180 degree C
4. When done allow to cool and invert the pudding onto individual platters and serve over a bed of prepared custard.

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