20 | April | 2013 | Words and Herbs

Have you ever come across this amazing blog?

If you have, then perhaps you already know that today is National Pineapple Upside-down Cake Day – in the US, I presume, but why limit it to one continent?! This should be a World Day!

This is my Mum’s recipe, and is still one of my favourite puddings – so simple, quick and delicious!

Mum’s Pineapple Upside Down Pudding

1 small can of pineapple rings
5 or 6 glacé cherries
2 tbsps brown sugar
100g (7 tbsps) butter
100g (4/5 cup) SR flour
100g (3 1/2 oz) sugar
2 eggs
extra butter for greasing tin

Generously grease a 20cm (8 inch) sandwich tin with the extra butter and sprinkle the brown sugar all over, including the sides. Arrange 4 pineapple rings on top and put half a glacé cherry in the centre of each ring and the gaps between. Preheat oven to 180°C.

Beat butter and sugar until light and creamy, add eggs slowly and then sift and fold in the flour carefully. Spread the batter over the pineapple rings and bake for 20-25 minutes. Turn out onto a plate and serve hot with cream.