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PINEAPPLE UPSIDE DOWN Recipe | | International Desserts Recipe by Tarla Dalal |
| | INGREDIENTS | For the batter:
140 grams plain flour (maida)
1 teaspoon baking powder
1/2 teaspoon soda-bi-carbonate
60 ml. melted butter
1/2 cup sugar
1/2 can condensed milk (full can is 400 grams)
3 tablespoons milk
For the fruit arrangement:
1 pineapple, peeled, cored & cut into rings
2 tablespoons golden syrup
10 glazed cherries
1 tablespoon butter
| | METHOD | For the batter:
Mix the flour, baking powder, soda bicarbonate, melted butter, sugar and condensed milk and beat well.
Add enough milk to give the batter a dropping consistency.
For the fruit arrangement:
Grease a 200 mm. (8 inches) cake tin with a little butter.
Spread the golden syrup evenly on the base of the tin. Arrange the pineapple slices decoratively on the top of the golden syrup and place a glazed cherry in the centre of each ring.
How to proceed:
Preheat the oven to 180 degree C (350 degree F).
Pour the batter carefully into the cake tin and smooth down the top of the batter.
Bake in the oven for 50 minutes to 1 hour until the cake is golden brown.
Remove and allow to cool.
Run a knife around the sides and invert on a serving dish.
Cut into small portions and serve.
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