Chocolate And Pineapple Upside Down Pudding
|Caster sugar||175 Gram|
|Eggs||3 (Size 3)|
|Self raising flour||200 Gram|
|Baking powder||5 Milliliter|
|Canned pineapple rings||8 Ounce (1 Small Can)|
Rub the inside of the cooking pot with butter and line the base with a greased circle of foil, cut to fit.
Switch on the Slo cooker to HIGH and pre heat for at least 20 minutes.
Cream the margarine and sugar until light and fluffy.
Add the beaten eggs gradually.
Fold in the sieved dry ingredients, adding sufficient pineapple juice to give a soft dropping consistency.
Arrange the drained pineapple slices on the foil and carefully spread the chocolate sponge mixture evenly on top.
Replace the lid and cook for the recommended time or until cooked.
Take care when lifting the lid not to let condensation run onto the sponge.
Dry any moisture from the rim of the pot.
Using oven gloves remove the pot from the outer casing and turn the pudding onto a warm serving plate.
The remaining pineapple juice may be thickened with a little arrowroot or corn flour and served as a sauce.