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Pineapple Upside Down Pudding

Lisa Faulkner

Prep 10 mins

Cook 35 mins

Total mins

Serves 8 - 12

This pineapple upside down pudding is deliciously sweet.


  • 275g unsalted butter, plus extra for greasing
  • 275g golden syrup
  • 12 canned pineapple rings in natural juice drained
  • 12 glacé cherries
  • 275g caster sugar
  • 275g self-raising flour
  • 1 tsp baking powder
  • 4 large eggs
  • 2 tsp vanilla extract
  • 100ml milk


  1. Preheat the oven to 180°C/fan160°C/gas 4. Grease a deep 32 x 22cm baking dish with butter and line with non-stick baking parchment. Pour the golden syrup into the tin, tilting the tin to evenly spread the syrup. Arrange the pineapple rings over the golden syrup in 3 rows of 4. Place a glacé cherry in the middle of each pineapple ring.
  2. Place the butter, sugar, flour and baking powder in the bowl of a food processor. Lightly beat the eggs, milk and vanilla essence together and pour into the processor bowl. Blitz for 1 minute until thoroughly blended.
  3. Spoon the mixture into the tin and level out with a palette knife. Bake for 35-40 minutes until golden and a skewer inserted into the centre, comes out clean. Leave to cool in the tin for 15 minutes. Turn out onto a serving plate or chopping board and cut into slices. Serve warm with custard.