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Servings 6
Calories 480 kcal
Prep Time10 mins
Cook Time25 mins
Total Time35 mins

Ingredients
 

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

Instructions
 

  • Preheat oven to 180C Gas4
  • Place the 200g sugar into a medium-sized non-stick frying pan, add a little water and cook over moderate heat to melt the sugar. It will turn to a light caramel.
  • Carefully pour the caramel into a 28cm x 24cm non-stick baking tray, spread evenly, and then leave to cool.
  • Once cooled, place the pineapple rings onto the cooled caramel, then 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 créme fraîche or both.
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Nutrition Facts
Upside Down Pineapple & Lavender Pudding Cake
Amount per Serving
Calories
480
% Daily Value*
Fat
 
20
g
31
%
Saturated Fat
 
11
g
69
%
Cholesterol
 
127
mg
42
%
Sodium
 
35
mg
2
%
Potassium
 
98
mg
3
%
Carbohydrates
 
73
g
24
%
Fiber
 
1
g
4
%
Sugar
 
55
g
61
%
Protein
 
6
g
12
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword lemon
Course Cakes, Dessert
Cuisine ITV This Morning, Summer
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