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Fruit Upside Down Pudding Recipe
|For fruit topping|
|Dark brown sugar||4 Tablespoon|
|Canned pineapple rings/Fruit||15 Ounce (1 Can Or 425 Gram)|
|Chopped nuts||1 Tablespoon|
|Glace cherries||1 Tablespoon|
|For sponge base|
|Softened butter||4 Ounce (125 Grams)|
|Caster sugar||2 Ounce (60 Grams)|
|Vanilla essence||1⁄2 Teaspoon|
|Self raising flour||6 Ounce (185 Grams)|
|Fruit juice||3 Tablespoon|
Calories 681 Calories from Fat 300
% Daily Value*
Total Fat 34 g52.2%
Saturated Fat 19.6 g97.9%
Trans Fat 0 g
Cholesterol 182.8 mg
Sodium 603 mg25.1%
Total Carbohydrates 87 g29%
Dietary Fiber 2.3 g9.3%
Sugars 52.4 g
Protein 9 g17.1%
Vitamin A 20.4% Vitamin C 24%
Calcium 17.2% Iron 13.6%
*Based on a 2000 Calorie diet
Sprinkle over the sugar and arrange slices of drained pineapple, or other fruit, on top.
You can be artistic and include nuts and glace cherries to make a pattern if you like, or simply pack in the fruit, which will taste just as good.
To make the sponge, cream the butter and sugar, then beat in the eggs with the vanilla.
Stir in the flour with the juice and spoon the mixture on top of the fruit.
Bake at 180°C/ 350°F/Gas Mark 4 for about 45 minutes, or until the sponge is golden and firm to touch.
Allow it to stand in the tin for 3-4 minutes before turning out on to a warmed serving dish.
Serve warm with cream.