Pineapple Syrup Pudding
|Canned pineapple slices||14 Ounce|
|Corn syrup||2 Tablespoon|
|Vegetable shortening||3⁄4 Cup (12 tbs)|
|Light brown sugar||3⁄4 Cup (12 tbs)|
|Self rising flour||3 Cup (48 tbs)|
|Baking powder||1 Tablespoon|
Drain pineapple rings; reserve juice.
Spread butter inside a 2-quart glass bowl.
Spread syrup over the butter.
Place 1 pine apple ring in bottom of bowl and arrange 4 rings arourid the sides.
Put a cherry in the center of each pineapple ring.
Chop the remaining pineapple rings.
Place shortening, brown sugar, eggs, and pineapple in a mixing bowl.
Sift flour and baking powder into the bowl.
Beat mixture for several minutes.
Add enough pineapple juice to give a soft consistency.
Spoon into prepared bowl.
Cover with glass lid or plastic wrap.
Cook on "simmer" setting for 12 minutes.
Cook on highest setting for 2 or 3 minutes or until a toothpick comes out clean.
Remove lid; let stand for 5 minutes, unmold.
Serve hot or cold.