Wednesday

Pineapple Upside-Down Pudding

A traditional family favourite pudding, combining the tangy pineapple with the sweetness of the butterscotch sauce




Ingredients:

100g (4 oz) gluten-free plain flour

2 x 5 ml spoons (2 teaspoons) gluten-free baking powder
pinch of xanthan gum
100g (4 oz) dairy-free margarine
100g (4 oz) caster sugar
2 eggs
1 tablespoon fresh pineapple juice

Butterscotch sauce:


40g (1 1/2 oz) dairy-free margarine

50g (2 oz) soft brown sugar
Also: sliced pineapple rings and glacĂ© cherries


What to do:

  1. Preheat your oven to 180'C / 350'F / Gas 4.
  2. Lightly grease a 20 cm (8 inch) pudding dish.
  3. For the butterscotch sauce melt the dairy-free margarine, stir in the brown sugar until dissolved, then pour in to the bottom of your pudding dish.
  4. Arrange slices of pineapple evenly over the butterscotch sauce and place a whole glacĂ© cherry in the middle of each pineapple ring.
  5. Next, sift together the gluten-free flour, gluten-free baking powder and xanthan gum into a small bowl. Then cream together the dairy-free margarine and sugar until light and fluffy.  
  6. Beat in the eggs one at a time, adding a little gluten-free flour with each egg. Gently fold in the remaining flour.
  7. Carefully place the mixture over the pineapple and spread out evenly.
  8. Bake for 35-40 minutes or until firm to the touch.  
  9. Leave to stand for 10 minutes then turn out on to a serving plate.
This pudding is delicious on its own, served with dairy-free ice-cream, custard or vanilla sauce!

Print Friendly