Food For Thought Pineapple Pudding
IBy
ALAN TREMAIN]
A reader who has had many years’ experience in cooking and baking has sent in this recipe for Pineapple UpsideDown Pudding. She has been making it for more than 30 years and it is still a favourite with her friends. I have tried it and thoroughly recommend it. You will need: 3 tablespoons of butter 1 cup brown sugar Small tin pineapple rings Some glace cherries 3 egg yolks 6 tablespoons of pineapple juice I cup of sugar II cups of flour 1 teaspoon baking powder 3 egg whites stiffly beaten. Method: In an eight-inch round tin melt the butter and sprinkle on the brown sugar. Place the pineapple rings in the tin and put a cherry in the middle of each. Prepare the batter by whisking the egg yolks with the pineapple juice. Add the cup of white sugar and continue beating till light. Fold in the flour
(sifted with the baking powder) then the egg whites and pour over the pineapple rings in the tin. Bake at 400 degrees for 45 minutes.
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https://paperspast.natlib.govt.nz/newspapers/CHP19651104.2.19.2
Bibliographic details
Press, Volume CIV, Issue 30899, 4 November 1965, Page 2
Word Count
182Food For Thought Pineapple Pudding Press, Volume CIV, Issue 30899, 4 November 1965, Page 2
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