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Kiriana's Upside-down Pineapple Pudding

Name: Kiriana's Upside-down Pineapple Pudding
Prep time: 20 min
Cook time: 40 min
Yield: 7
Ingredients: 7 slices pineapple (can use fresh or canned); 3 Tbsp unsalted butter; ¾ cup packed Chelsea Soft Brown Sugar; 6-8 maraschino cherries; 2 large eggs; 2 Tbsp buttermilk; ½ tsp vanilla; 1 cup plain flour; ¾ cup Chelsea White Sugar; ¾ tsp baking powder; ¼ tsp baking soda; ¼ tsp salt; 6 Tbsp unsalted butter, softened; 6 Tbsp buttermilk; Dried Pineapple Flowers; 1 small pineapple, peeled; Clean egg carton or muffin tin

Preparation

20 mins

Bake

40 mins

Difficulty

Easy

Servings

You can't beat the caramelised taste that brown sugar gives this classic upside down pineapple pudding. Serve with a dollop or cream and everyone will be smiling!

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Ingredients
Method

Ingredients

7 slices pineapple (can use fresh or canned)
3 Tbsp unsalted butter
¾ cup packed Chelsea Soft Brown Sugar
6-8 maraschino cherries
2 large eggs
2 Tbsp buttermilk
½ tsp vanilla
1 cup plain flour
¾ cup Chelsea White Sugar
¾ tsp baking powder
¼ tsp baking soda
¼ tsp salt
6 Tbsp unsalted butter, softened
6 Tbsp buttermilk

Dried Pineapple Flowers

1 small pineapple, peeled
Clean egg carton or muffin tin

Chelsea Products in Recipe

Soft Brown Sugar

This popular sugar is used...

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White Sugar

The uniform size of the...

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Reviews

1

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Sam

I HIGHLY recommend using Pineapple Sage flowers instead of Maraschino cherries. Fake cherries add a sickly sweetness to an already-sweet dish, whereas Pineapple Sage flowers add the same pop of color with an elevated flavor.

Method

Preheat oven to 180°C. Have ready 7 individual ramekins or a 23 x 5cm round cake tin. If using tinned pineapple drain and place in one layer on paper towels to absorb the excess juice.

Melt 3 tablespoons of butter in a pan then sprinkle brown sugar evenly over the bottom of the pan, stir for about 1-2 minutes. Pour mixture into individual bowls or cake tin.

Place one pineapple ring into each individual ramekin or in the center cake tin and arrange six more around it. Place the maraschino cherries in the center of each ring.

In a small bowl, whisk together the eggs, buttermilk and vanilla with a fork.

In a mixer bowl, whisk together the flour, sugar, baking powder, baking soda and salt. Add the remaining butter and buttermilk. Beat on low speed until the flour is moistened, then increase the speed to medium or high if using a handheld mixer and beat for exactly 1½ minutes. The batter will be stiff.

Add one-third of the egg mixture at a time, beating for exactly 20 seconds and scraping the bowl after each addition. Spoon the batter over the fruit in the ramekins or tin and spread evenly.

Bake until a toothpick inserted in the cake comes out clean, 35 to 40 minutes (cake tin) or 15-20 mins (ramekins). Remove the cake/s from the oven and tilt in all directions to detach it from the sides of the pan. Let cool for 2 to 3 minutes before unmolding.

Invert a serving platter on top of the tin/ramekins. Cover your hands with oven mitts and turn the cake onto the platter. Lift off the ramekin/tin. If any fruit or cherry pieces are askew, use a fork to push them back into place. If any brown sugar is left in the pan, scrape it up and spoon it over the cake. Serve warm or cool.

Dried Pineapple Flowers: Preheat oven to 225°C. Line two baking sheets with nonstick baking mats or baking paper.

Trim off the pineapple skin then using a small melon baller, remove and discard pineapple "eyes" (the dark bits on the outside). Using a sharp knife, cut pineapple crosswise into very thin slices.

Transfer slices to baking sheets. Bake until tops look dried, about 30 minutes. Flip slices; bake until completely dried, 25 to 30 minutes more. Pinch center of each pineapple slice to shape into a cone, and let cool in a clean egg carton or muffin tins to form flowers. Refrigerate in an airtight container up to 3 days.