Upside Down Pudding
|Canned pineapple rings||4|
|Butter||4 Ounce (100 Gram)|
|Caster sugar||4 Ounce (100 Gram)|
|Orange||1 Large, grated rind|
|Self-raising flour||4 Ounce (100 Gram)|
1. Grease a 6-inches soufflÃ© dish with butter and place 3 pineapple rings.
2. Cut the remaining pineapple ring into thirds and arrange the pieces between the rings in the dish.
3. Put the cherries in any gaps between the rings and place one in the center.
4. Cream the butter with the sugar and orange rind until pale and soft.
5. Gradually beat in the eggs with just a little the flour, then use a metal spoon to fold in the remaining flour.
6. Spoon the mixture into the dish, taking care not to disturb the arrangement of the fruit in the base.
7. Wrap the dish completely in foil, making sure that it is securely folded to prevent any steam from entering.
8. Stand the dish on the steaming rack in the wok and pour in enough water to come up to the base of the dish.
9. Put the lid on the wok and bring the water to the boil, then boil steadily for 1 1/2 hours.
10. Check to make sure that the wok does not boil dry during cooking and add more boiling water if necessary.
11. When fully cooked, carefully lift the dish from the wok and remove the foil wrapping; turn the pudding out on to a heated serving plate and serve hot.