Back in 1975 I bought a Stork Recipe book called "The New Art of Cooking" apparently this was essential reading for the O Level Cookery exam...

This book has been read pretty much every single day of my married life and has the battle scars to prove it...splashed eggs, milk, butter, oil, cake and biscuit mixtures are on nearly every page!

On Friday we had some friends over, so out came this trusted book, since we were serving everything on our vintage china, I needed a classic vintage recipe - Pineapple Upside Down pudding seemed the perfect choice as I haven't made it for years, the results were yummy, so I thought I would share...

Pineapple Upside Down Pudding Recipe

4oz Self Raising Flour

4oz margerine

4oz sugar

1 level tspn baking powder

2 eggs

Milk

Golden Syrup

Glace cherries

Tin of Pineapple Rings

Grease and Line a large flan dish with greaseproof or baking paper. Pour in some golden syrup - about 2-3 tablespoons. Put in one layer of pineapple rings, and then put a glace cherry into all the gaps.

Now whisk up the flour, eggs, sugar, margerine, baking powder and some milk to a soft dropping consistency. Pour over the top.  Bake in the over at 325F / Gas 3 for about an hour or until golden brown.  If you want to speed things up a little pop in the microwave for 11 minutes, then finish in the oven to make it golden.

(Do keep a baking tray underneath in case the golden syrup spills over.)

How to serve:

Allow to cool a little, run a knife around the edge of the pudding. Place a serving plate over the top of the flan dish. Now turn the whole thing upside down and the pudding should come out (if you have greased the dish well enough!)  Serve with cream or custard, and eat hot or cold.

Why not serve your pudding on a wonderful vintage cake plate as we did?

This one is called 'Dorothy' from the Royal Albert  Crown China company. Take a look in the yay retro! shop now :O)