Wednesday

Pineapple Upside-Down Pudding

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




100g gluten-free plain flour
2 teaspoons gluten-free baking powder
pinch of xanthan gum
100g dairy-free margarine
100g caster sugar
2 eggs
1 tablespoon fresh pineapple juice

Butterscotch sauce:


40g  dairy-free margarine

50g soft brown sugar
Also, sliced pineapple rings and glacĂ© cherries


Preheat your oven to 180'C / 350'F / Gas 4.

Lightly grease a 20 cm pudding dish.

For the butterscotch sauce melt the dairy-free margarine, stir in the brown sugar until dissolved, then pour into the bottom of your pudding dish.

Arrange slices of pineapple evenly over the butterscotch sauce and place a whole glacĂ© cherry in the middle of each pineapple ring.

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.
  
Beat in the eggs one at a time, adding a little gluten-free flour with each egg. 

Gently fold in the remaining flour.

Carefully place the mixture over the pineapple and spread out evenly.

Bake for 35-40 minutes or until firm to the touch.  

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!

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