Imperial
6 oz butter
3 oz dark brown sugar
1 x 1 lb can pineapple rings
5 glace cherries,
4 oz sugar
5 oz flour
2 teaspoons baking powder
2 eggs, beaten
Metric
175 g butter
75 g dark brown sugar
1 x 500 g can pineapple rings
5 glace cherries,
100 g sugar
150 g flour
2 x 5 ml spoons baking powder
2 eggs, beaten
Place one-third of the butter in a 20 cm/8 inch deep round dish and MICROWAVE ON HIGH for 1 minute until melted. Add the brown sugar, mix well and spread over the base of the dish. Drain the pineapple, reserving 50 ml/2 fl oz of syrup. Arrange 5 whole pineapple rings on the base of the dish, setting 2 aside for the pudding mixture. Place the cherries, cut side up, in the centres of the rings
Cream the remaining butter with the sugar until pale. Sift the flour and baking powder over the top. Add the eggs and beat for 2-3 minutes, adding enough of the reserved syrup to form a dropping consistency. Chop the reserved pineapple and fold into the mixture. Spread evenly over the fruit. MICROWAVE ON HIGH for 8-10 minutes until the pudding is just dry on top, giving the dish a quarter-turn every 2 minutes. Invert the pudding on to a serving plate and leave for 3 minutes before removing the dish.
Serves 6-8
