Gluten Free Pineapple Upside Down Pudding

Gluten Free Pineapple Upside Down Pudding

5oz Butter

1oz Brown Sugar

8oz (227g) can of pineapple rings (in their own juice & drained)

4oz white sugar

2 drops vanilla extract

1 large egg

1tsp baking powder

4oz plain white gluten free flour

2 tblsp milk

Melt 1oz of the butter and stir in brown sugar. Pour into a greased and lined 8inch round cake tin. Place pineapple rings on top of butter & sugar mix.

Cream remaining butter (4oz) with the white sugar and vanilla extract until pale & fluffy.

Beat in egg followed by baking powder, flour and milk. Spread over pineapple rings.

Bake at 160 degrees for about 20mins. Check the middle is cooked by inserting a metal skewer into the middle which should come out clean and the sponge should spring back when lightly pressed with your finger. Some ovens may take a little longer as mine is fan assisted.

Leave to stand for 5mins before turning out onto a plate. Serve with custard or cream.

By Dawn Taylor