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Upside Down Pineapple & Lavender Pudding Cake

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  • Serves: 6-8
  • Prep Time: 10 mins
  • Ready in: 25-30 mins
  • Difficulty: Easy
  • Print:
Upside Down Pineapple & Lavender Pudding Cake
 

Ingredients

  • 8 rings canned pineapple, drained really well
  • 200g castor sugar
  • 6-8 heads fresh lavender
  • 3 medium eggs, room temperature
  • 100g castor sugar
  • 125g self-raising flour
  • 125g melted unsalted butter

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Method

  • Place the 200g sugar into a medium sized non-stick frying pan add a little water and cook over a moderate heat to melt the sugar then it will turn to a light caramel.
  • Carefully pour the caramel into a 28cm x 24cm non-stick baking tray and spread evenly, them leave to cool.
  • Once cooled place the pineapple rings onto the cooled caramel, the fill the centres with the picked lavender.
  • Place the eggs and sugar together and whisk until light ribbon stage.
  • Add the flour and then the melted butter and mix gently.
  • Pour the batter over the pineapple and lavender
  • Cook for 25-30 minutes or until light golden brown and well risen.
  • Once out of the oven leave to cool for 10 minutes before turning out carefully.
  • Eat warm with ice cream or crème fraîche or both…….

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