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Ingredients
75g (3oz) golden syrup or jam
100g (4oz) margarine
100g (4oz) caster sugar
2 eggs
100g (4oz) self-raising flour
30 ml (2tbsp) milk
Serves 4
Dish: 1 litre (2 pt) pudding basin
Place syrup or jam in base of bowl. Cream together the
margarine and sugar until light and fluffy. Beat in the
eggs gradually. Fold in the flour and mix to a soft
consistency with the milk. Spoon the mixture over the
syrup or jam. Place on base of oven and cook on
MEDIUM MICROWAVE for 5½ mins. Leave to cool
slightly before turning upside down on a serving plate.
Syrup Sponge Pudding
4
Ingredients
15 ml (1tbsp) brown sugar
small can of pineapple slices,
drained
4 glace cherries, halved
100g (4oz) margarine
100g (4oz) caster sugar
2 eggs
100g (4oz) self-raising flour
30 ml (2tbsp) milk
Serves 4
Dish: 20 cm (8") round dish, lightly greased
Oven Accessory: wire shelf in lower position
Sprinkle brown sugar on base of dish, arrange pineapple
slices and cherry halves on top of sugar in the base.
Cream together the margarine and sugar until light and
fluffy. Beat in the eggs gradually. Fold in the flour and mix
to a soft consistency with the milk. Spoon the mixture
over the pineapple. Place on shelf and cook on
CONVECTION 170°C + WARM MICROWAVE for 25-30
mins. or until cooked and golden brown. Leave to cool
slightly before turning upside down on a serving plate.
Pineapple Upside Down Pudding
4
Desserts & Baking