Sufra dayma

Chocolate and Pineapple Upside-Down Pudding

By Moushira Abdel-Malek

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Ingredients:

125 gms. self-raising flour
25 gms. cocoa
2 eggs beaten
125 gms. castor sugar
2-3 tbsp. golden syrup
1x8 oz. can pineapple slices
125 gms. butter
Vanilla

Method:

Drain the pineapple slices, reserving the syrup. Pour the golden syrup into a greased 18 cm. (7 inch) round cake tin and arrange the pineapple slices on top. Cream together the fat and sugar until fluffy, then beat in the eggs and vanilla. Sift the flour and cocoa together, then fold into the mixture, adding about one tablespoon of the reserved pineapple syrup, to give a smooth dropping consistency. Spread the mixture over the pineapple and bake in a preheated moderate oven of 180C, for about 45 minutes. Invert onto a plate. Warm the reserved syrup and serve separately.