This is a real blast from the past but my 14 year old loves making it and the one in the photo below is all his own work. A very easy pudding to serve straight from the oven with cream or ice cream.
300g Marg
300g Sugar
300g Self raising Flour
4 Eggs, beaten
Squeezy bottle of Golden Syrup
Small Tin of Pineapple Rings
Glace Cherries
Preheat oven to 160 degrees/180 if it's not a fan oven.
Butter a 9 inch square cake tin well. Cream the butter and sugar. Add the eggs a little at a time. You may need to add a spoonful of flour after the second egg to stop the mixture splitting. Beat until pale. Fold in the flour. Squeeze about a centimetre of the syrup into the bottom of the tin and make sure it spreads to the edges. Drain the pineapple and pat dry on a kitchen towel. Arrange the pineapple and cherries in the syrup. Put spoonfuls of the mixture, one by one into the tin until you have filled the surface area. You can then smooth this out with a knife without disturbing the syrup at the bottom too much. Bake for 40 -45 minutes or until a sharp knife comes out clean when inserted into the cake. Run the knife around the edge of the tin and turn out whilst still hot. Drizzle extra syrup on the cake and serve hot but it's just as good cold with thick double cream. Serves 1 to 6 people depending on how hungry you are!
300g Marg
300g Sugar
300g Self raising Flour
4 Eggs, beaten
Squeezy bottle of Golden Syrup
Small Tin of Pineapple Rings
Glace Cherries
Preheat oven to 160 degrees/180 if it's not a fan oven.
Butter a 9 inch square cake tin well. Cream the butter and sugar. Add the eggs a little at a time. You may need to add a spoonful of flour after the second egg to stop the mixture splitting. Beat until pale. Fold in the flour. Squeeze about a centimetre of the syrup into the bottom of the tin and make sure it spreads to the edges. Drain the pineapple and pat dry on a kitchen towel. Arrange the pineapple and cherries in the syrup. Put spoonfuls of the mixture, one by one into the tin until you have filled the surface area. You can then smooth this out with a knife without disturbing the syrup at the bottom too much. Bake for 40 -45 minutes or until a sharp knife comes out clean when inserted into the cake. Run the knife around the edge of the tin and turn out whilst still hot. Drizzle extra syrup on the cake and serve hot but it's just as good cold with thick double cream. Serves 1 to 6 people depending on how hungry you are!
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