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Preparation Time: 10 minutes
Cooking time: 55 minutes
Serves: 8
No nutritional facts are available.
Ingredients
For the sponge:
- 125g (4oz) soft butter or margarine
- 125g (4oz) caster sugar
- 2 medium eggs, beaten
- 125g (4oz) self-raising flour, sieved
- ½ tsp baking powder, sieved
For the topping:
- 1 tbsp golden syrup
- 1 x 428g can pineapple rings, drained
- 1 pot of glace cherries, halved
Method
1. Preheat the oven to 170°C/Fan 160°C /Gas Mark 3.
2. Place all the sponge ingredients in a mixing bowl and beat together until light and fluffy
3. Pour golden syrup in a greased and lined 20cm round tin, placing the glace cherries in the middle of the rings.
4. Spread pudding mixture evenly on top and bake for 45 - 55 minutes, until golden and the sponge is pulling away from the sides.
5. Turn out and serve hot or cold.
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