This is one of those puddings that seems to have been around for ever - It is a strange mixture between a pudding and a cake. Either can be enjoyed on its own or with cream or custard as an accompaniment.
A large tin of pineapple chunks, or a medium fresh pineapple. (Either is equally nice.) Glace cherries (around 4oz/125g) , (if preferred marochino cherries are nice as are fresh - in season. The latter require stoning.) For the sponge:- 6oz/175g Self Raising flour 3 eggs, 6oz/175g caster sugar, 2 tbs milk, 3oz/75g butter/soft margarine.
Method
Choose a deep oven-proof dish (a souffle dish is ideal if you have one.) Grease well and place the fruit on the base. (If using tinned pineapple ensure it is well drained, the fresh fruit should be separated from its stem and chopped.)
Make the sponge by the creaming method - i.e. mix the sugar and margarine/butter first, followed by the eggs and flour and milk. When mixed well (either by hand or mixer) place on top of the fruit and into a medium oven - Gas Mark 5, 375 d F, 190 d C for 25-30 minutes or until the sponge is risen and firm to the touch. If in doubt try the clean skewer test.
Comment
A firm favourite with all the family.
Page Created: 28th November 2000