Pineapple Upside Pudding

Ingredients for Pineapple Upside Pudding:

1. Pineapple rings (tinned) – 4 rings
2. Butter – 100 g
3. Brown sugar – 100 g
4. Glazed cherries – 7
5. Eggs – 3
6.  Powdered sugar – 125 g
7. Maida (all-purpose flour) – 75 g, sifted

How to prepare Pineapple Upside Pudding?

1. Preheat the oven to 200°C.
2. Remove the pineapple rings from the tin and measure out ¾ cup of the syrup. Keep it aside.
3. Add butter and brown sugar to this syrup and boil until it starts thickening.
4. Remove from heat and allow it to cool.
5. Take 4 pineapple rings and cut 3 of them into halves. Keep 1 ring whole.
6. Prepare a 9-inch cake tin and pour the cooled syrup mixture into it.
7. Place the whole pineapple ring at the center and arrange the halved rings around it.
8. Arrange them so that the cut edges touch the sides of the tin. Place one cherry at the centre of each ring.
9. Beat the eggs and powdered sugar together in a bowl over boiling water, using the double-boiling method.
10. Continue beating until the mixture becomes thick and pale in colour. When the whisk is lifted, the batter should fall like a ribbon.
11. Remove from heat and continue beating until cooled. If using a hand mixer, double boiling is not necessary; simply beat well in a bowl.
12. Gently fold in the sifted flour.
13. Pour this batter over the arranged pineapple rings and bake in the preheated oven for 25 minutes, until light brown and firm (hard enough) to touch.
14. Remove from the oven and leave undisturbed for 5 minutes.
15. Run a knife around the edges of the pudding.
16. Carefully invert onto a serving plate.
17. Serve with whipped cream or custard.

Courtesy: Vanitha Magazine, May 9 – May 22, 2026

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