Fruit Upside Down Pudding
|For fruit topping|
|Dark brown sugar||4 Tablespoon|
|Canned pineapple rings/Fruit||15 Ounce (1 Can Or 425 Gram)|
|Chopped nuts||1 Tablespoon|
|Glace cherries||1 Tablespoon|
|For sponge base|
|Softened butter||4 Ounce (125 Grams)|
|Caster sugar||2 Ounce (60 Grams)|
|Vanilla essence||1⁄2 Teaspoon|
|Self raising flour||6 Ounce (185 Grams)|
|Fruit juice||3 Tablespoon|
Lightly grease an 18 cm/7 inch cake-tin or straight-sided ovenproof dish and melt 2 tablespoons of butter in the bottom.
Sprinkle over the sugar and arrange slices of drained pineapple, or other fruit, on top.
You can be artistic and include nuts and glace cherries to make a pattern if you like, or simply pack in the fruit, which will taste just as good.
To make the sponge, cream the butter and sugar, then beat in the eggs with the vanilla.
Stir in the flour with the juice and spoon the mixture on top of the fruit.
Bake at 180°C/ 350°F/Gas Mark 4 for about 45 minutes, or until the sponge is golden and firm to touch.
Allow it to stand in the tin for 3-4 minutes before turning out on to a warmed serving dish.
Serve warm with cream.