Rum & pineapple upside-down pudding
Serves 8-10
Easy
Prep:
Cook:
What do you get when you cross a rum baba with upside-down cake? This moreish rum and pineapple upside-down pudding – as good hot as it is cold the next day
Skip to ingredients
Units:
- 200g self-raising flour
- 1 tsp baking powder
- 200g butter
- 200g light muscovado sugar
- 4 eggslightly beaten
- 4 tbsp dark rum
- ½ tsp cracked black pepper
- 1 tsp vanilla extract
For the topping
- 75g buttersoftened
- 75g dark muscovado sugar
- 3 tbsp dark rum
- 7 pineapple ringsfrom a can, any syrup drained
For the rum cream
- 150ml double cream
- 2 tbsp golden caster sugar
- 1 tbsp dark rum
Nutrition: Per serving (10)
- kcal549
- fat33g
- saturates20g
- carbs51g
- sugars35g
- fibre1g
- protein5g
- salt0.9g
Method
step 1
Heat the oven to 180C/160C fan/gas 4. First, make the topping. Beat the butter and sugar together with an electric whisk until creamy, then mix in the rum. Spread over the base and up the side of a 20cm cake tin (ensure it is not loose-bottomed). Arrange the pineapple rings on top.
step 2
Tip the flour, baking powder, butter, sugar, eggs, rum, black pepper and vanilla into a large bowl, and beat with an electric whisk until the mixture is completely combined, soft and fluffy.
step 3
Spoon the mixture over the pineapple rings and carefully smooth with a spatula, being careful not to disturb the pineapple. Bake for 35-40 mins, then leave to cool in the tin for 5 mins. Meanwhile, for the rum cream, whisk the cream, sugar and rum to soft peaks using an electric whisk. Invert the cake onto a plate and serve warm with the cream. Or, leave to cool completely. Will keep covered at room temperature for up to three days.
