Pineapple Upside-down Pudding is a modern British recipe for a classic baked pudding of a pineapple ring base with a sponge topping cooked in a ring mould that's inverted before being sliced and served. The full recipe is presented here and I hope you enjoy this classic British version of: Pineapple Upside-down Pudding.
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Pineapple Upside-down Pudding: A British recipe for a baked pudding of a pineapple ring base with a sponge topping cooked in a ring mould that's inverted before being sliced and served.
Brush the base and sides of a 20cm diameter ring mould (bundt pan) with butter. Sprinkle the coconut and brown sugar over the base and cut the apple rings in half. Arrange the apple pieces over the coconut..Cream together the butter and caster sugar in a bowl until pale and fluffy. Gradually add the beaten eggs, beating thoroughly to combine after each addition.
Add the vanilla extract and beat once more to mix. Turn the resultant batter to a large mixing bowl and using a metal spoon fold in the sifted flour, alternating with the coconut milk. Stir until the mixture is just combined and almost smooth then carefully spoon the mixture into the preserved ring mould.
Smooth the surface then transfer to an oven pre-heated to 180°C and bake for 45 minutes, or until a skewer inserted into the centre of the cake emerges cleanly.
Allow to cool in the cake tin for 5 minutes then turn out onto a serving plate. Serve warm with custard or cream.
This cake can also be served cold for tea-time, accompanied by cream.
