Chocolate Upside Down Pudding
Added October 13, 2009 | Recipe #394488
Total Time:
Prep Time:
Cook Time:
This is an old fashioned winter pud !!
Directions:
1
Drain pineapple, reserve syrup.
2
Pour golden syrup into a greased 18 cm round cake tin.
3
Arrange pineapple slices on top, fill spaces with nuts.
4
Cream together butter and sugar till fluffy.
5
Beat in eggs a little at a time.
6
Sift flour and cocoa together, fold into creamed butter mixture.
7
Add 1 tblsp of reserved pineapple syrup to give a smooth dropping consistency.
8
Spread batter over fruit, bake 180 C for 45 minutes.
9
Invert onto pie plate.
Ratings & Reviews:
If I'm gonna have an upside down kind of thing that includes pineapple rings, I also need the red cherries (well, cherry halves, anyway) that belong in the middle of each ring, & that's what I did, filling in the other spaces with walnut halves ~ All for a very festive chocolate fix, & something I'll be most happy to make again! Thanks for sharing the recipe! [Tagged, made & reviewed in Every Day Is a Holiday tag]
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Nutritional Facts for Chocolate Upside Down Pudding
Serving Size: 1 (132 g)
Servings Per Recipe: 4
Amount Per Serving
% Daily Value
Calories 610.1
Calories from Fat 285
46%
Total Fat 31.7 g
48%
Saturated Fat 17.0 g
85%
Cholesterol 172.5 mg
57%
Sodium 225.4 mg
9%
Total Carbohydrate 75.3 g
25%
Dietary Fiber 3.9 g
15%
Sugars 35.0 g
140%
Protein 9.5 g
19%
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