Pineapple & Lemon Upside-Down Pudding and my new page

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 butter
                           50g caster sugar
                          Grated rind of 1/2 lemon
                          1 large egg
                           2-2 1/2 tbsp cold milk
Method
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!