Sunday has officially now been declared as Pudding Day in my house! My daughter isn‘t accustomed to eating desserts, apart from fruit and yoghurts, and I thought it would be nice to have a dessert once a week. Any excuse to have a dessert, right?At the same time, I also get to practice and improve my baking skills...and in fact to stretch my baking skills I´ve also decided to bake each of the technical bakes from the hit TV baking programme, The Great British Bake Off. I´ll be posting about my experiences baking the technical challenges!
Anyway though back to the Pineapple and Lemon Upside-Down Pudding...I decided to make this because I just happened to have all the ingredients lurking in my cupboard,waiting to be used up and I was also hoping that it´d encourage my daughter to eat pineapple!What a great choice of pudding!! It was lick the bowl and spoon delicious....me and my husband devoured it in one sitting and my daughter didn´t even get a look in (no, we did try to give her some and she had a little nibble but I think she was too full from her lunch for any dessert....all the more for us!!!)
Before I get onto the recipe, one of the reasons I haven´t been posting too much on here is because I´ve set up a page ....yes,now you can follow me on Facebook too!!However, it´s not completely related to this blog but more to baking and above all,cakes, so you will see many of the cakes,biscuits etc(including this pudding!)from the blog and others that I haven´t got round to posting and may never get round to posting! You can find my page, Sweet Tooth Bakes, on Facebook...please come and have a look and at the same time press like ; ) The other reason is finding time to blog along with everything else!!!
Here´s the recipe adapted from The Dairy Book of Home Cookery.
Ingredients:(for 2-3 people)
base: 25g butter
25g soft brown sugar
1 small can of pineapple rings
Sponge Pudding: 100g self-raising flour
1/8 tsp salt
50g caster sugar
Grated rind of 1/2 lemon
1 large egg
2-2 1/2 tbsp cold milk
1. Prepare the base by melting butter and sugar together and pour into a greased Pyrex bowl and arrange pineapple rings on top of the base and around the sides of the bowl.
2. Sift flour and salt into a bowl and rub the butter in until it looks like breadcrumbs.
3.Add sugar and lemon rind and combine,add the milk and egg and mix to form a soft batter.
4.Place in a preheated oven of 190ºC/375ºF and bake for 30 minutes, then lower the temperature to 180ºC/350ºF and bake for a further 35-45 minutes until a wooden cocktail stick comes out clean,when inserted.
5.Leave in dish for 5 minutes before turning it out onto a plate and serve with cream, ice-cream or custard!