Pineapple Upside Down Pudding
|Golden syrup||30 Milliliter (2 Level Tablespoon)|
|Canned pineapple rings||12 Ounce (340 Gram, 1 Can)|
|Lemon juice||15 Milliliter (1 Tablespoon)|
|Glace cherries||1 Ounce (25 Grams)|
|Butter/Block margarine||3 Ounce (75 Grams)|
|Caster sugar||3 Ounce (75 Grams)|
|Self raising flour||4 Ounce (100 Grams)|
|Grated lemon rind||1 Tablespoon (Of 1 Small One)|
|Milk||30 Milliliter (2 Tablespoon)|
|Arrowroot||15 Milliliter (1 Tablespoon)|
Crease a 900-ml (1 1/2-pint) pudding basin.
Put the syrup in the bottom.
Using a wooden spoon, smear the sides of the basin with syrup.
Drain the juice from the can of pineapple and make it up to 300 ml (1/2 pint) with lemon juice and water and keep it in a saucepan to make the sauce.
Arrange the pineapple rings decoratively round the greased basin and put half a cherry inside each hole.
Chop remaining cherries.
Soften the butter and beat in the sugar to a light and fluffy consistency.
Beat in the egg, then lightly beat in the flour, lemon rind and the rest of the cherries.
Mix to a soft consistency with the milk.
Carefully spoon the pudding mixture into the basin, cover with greased foil, tie round the rim with string and make a string handle.
Put 1 litre(1 3/4 pints) water in the pressure cooker, put in the trivet and bring to the boil.
Put in the pudding.
Put on the lid without the weight, lower the heat and steam for 15 minutes.
Then increase the heat to bring to low (5 lb) pressure.
Cook for 30 minutes.
Reduce pressure slowly.
Meanwhile blend the arrowroot with a little of the fruit juice and put the rest to boil.
Mix a little of the hot liquid with the blended arrowroot, then add the mixture to the fruit juice.
Bring to the boil and stir until the sauce thickens.
Loosen the pudding from the basin, turn it out on to a warm plate and serve with the sauce.