Pineapple upside-down pudding
1 fresh pineapple, top, skin and core removed, flesh chopped small.
2-3 tablespoons caramel sauce
3 eggs, weighed
Same weight butter
Same weight caster or granulated sugar
Same weight self-raising flour.
2 handfuls sultanas
Place the pineapple and caramel sauce in the bottom of the mould.
Cream the butter and sugar.
Add the eggs one at a time with a teaspoon of flour, beating after each addition.
Fold in the flour and sultanas.
Place mix in mould and place mould on a metal tray.
Bake for 40 minutes in a pre-heated oven Gas 4, covering the top of the mould with cooking foil after about 20 minutes.
Allow to stand for at least 15 minutes for the pudding to finish cooking once out of the oven.
Turn out with care to avoid any hot juices.
Once cooled, you could fill the centre with whipped cream, any spare pineapple or other lavish decoration. It keeps well for a few days and can be served warmed in the microwave or just as it comes.
Individual moulds or other cooking containers would work just as well but I’d reduce the cooking time by about 15-20 minutes, depending on the size of your vessel.