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
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
baseMilk 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
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
filling
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.
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.
