RUM & PINEAPPLE UPSIDE-DOWN PUDDING

Rum & pineapple upside-down pudding image

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

Provided by Tom Kerridge

Categories Dessert

Time 55m

Yield Serves 8-10

Number Of Ingredients 15

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Ingredients

200g self-raising flour
1 tsp baking powder
200g butter
200g light muscovado sugar
4 eggs, lightly beaten
4 tbsp dark rum
½ tsp cracked black pepper
1 tsp vanilla extract
75g butter, softened
75g dark muscovado sugar
3 tbsp dark rum
7 pineapple rings from a can, any syrup drained
150ml double cream
2 tbsp golden caster sugar
1 tbsp dark rum

Steps:

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.
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.
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.

Nutrition Facts : Calories 549 calories, Fat 33 grams fat, SaturatedFat 20 grams saturated fat, Carbohydrate 51 grams carbohydrates, Sugar 35 grams sugar, Fiber 1 grams fiber, Protein 5 grams protein, Sodium 0.9 milligram of sodium