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Chocolate And Pineapple Upside Down Pudding Recipe
|Caster sugar||175 Gram|
|Eggs||3 (Size 3)|
|Self raising flour||200 Gram|
|Baking powder||5 Milliliter|
|Canned pineapple rings||8 Ounce (1 Small Can)|
Serving size: Complete recipe
Calories 3116 Calories from Fat 1427
% Daily Value*
Total Fat 161 g247%
Saturated Fat 31.9 g159.3%
Trans Fat 0 g
Cholesterol 634.4 mg
Sodium 3218.3 mg134.1%
Total Carbohydrates 386 g128.6%
Dietary Fiber 15.6 g62.5%
Sugars 217.5 g
Protein 44 g87.9%
Vitamin A 139.8% Vitamin C 38.8%
Calcium 116.1% Iron 89.5%
*Based on a 2000 Calorie diet
Switch on the Slo cooker to HIGH and pre heat for at least 20 minutes.
Cream the margarine and sugar until light and fluffy.
Add the beaten eggs gradually.
Fold in the sieved dry ingredients, adding sufficient pineapple juice to give a soft dropping consistency.
Arrange the drained pineapple slices on the foil and carefully spread the chocolate sponge mixture evenly on top.
Replace the lid and cook for the recommended time or until cooked.
Take care when lifting the lid not to let condensation run onto the sponge.
Dry any moisture from the rim of the pot.
Using oven gloves remove the pot from the outer casing and turn the pudding onto a warm serving plate.
The remaining pineapple juice may be thickened with a little arrowroot or corn flour and served as a sauce.