We were lucky enough to enjoy a delicious pineapple and cherry upside down cake… it looked lovely, cheerful bright colours, just right for a winter party! I turned round just now and picked up a cookery book and would you believe it, but it fell open at a recipe for the very same cake! There it is, between Cabinet Pudding (sponge cake and ratafia biscuits set in a vanilla custard with raspberry jam) and Delicious Pudding (a lemon sponge pudding made with whisked egg whites) was Upside Down Cake.
- 1½oz caster sugar
- 1½oz butter
- 2 oz self-raising flour
- 1 large egg
- 1 tbsp milk
Topping
- 1 oz brown sugar
- 1 oz butter
- small tin of pineapple rings
- 1-2 oz glacé cherries
- melt the ounce of butter in the greased pan, dish or baking tin the pudding will be cooked in,and sprinkle on brown sugar
- arrange pineapple rings with a cherry in the centre of each in the buttered and sugared pan
- cream the rest of the butter and sugar together
- beat in the egg and stir in the flour
- spread mixture on the fruit and bake at 400F for about 45 mins
- turn out onto a warm plate and serve with custard or cream or let it cool and serve with whipped cream
Lois Elsden 
One of my favourites
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