Chocolate Upside Down Pudding

1. 1

   Drain pineapple, reserve syrup.

2. 2

   Pour golden syrup into a greased 18 cm round cake tin.

3. 3

   Arrange pineapple slices on top, fill spaces with nuts.

4. 4

   Cream together butter and sugar till fluffy.

5. 5

   Beat in eggs a little at a time.

6. 6

   Sift flour and cocoa together, fold into creamed butter mixture.

7. 7

   Add 1 tblsp of reserved pineapple syrup to give a smooth dropping consistency.

8. 8

   Spread batter over fruit, bake 180 C for 45 minutes.

9. 9

   Invert onto pie plate.

* Per serving · 4 servings · Values may vary.

No additional tips available.