Pineapple Upside Down Pudding

1 small tin pineapple rings
4 oz margarine
4 oz caster sugar
4 oz self-raising flour
2 eggs

Grease 6 to 7 inch pudding basin and line with pineapple rings drained of juice.

Cream margarine and sugar until light and fluffy. Add one egg and a tablespoon of sieved flour, beat well, add another egg with tablespoon flour, beat well. Lightly mix in rest of sieved flour until the consistency is smooth.

Place mixture in pineapple lined basin, cover with greased paper or aluminium foil.

Steam for 1- hours.

Decorate with glacé cherries when turned out of the basin.

• Some Easy Tips on Cooking With Rice - By : moudgil
  
• Tangy Marmalade Cake Recipe - By : Gerri Fairbanks
  
• Banana Poppy Seed Loaf - By : T Harris
  
• Chocolate Fondue - By : Robert D. Thomson
  
• A Few Simple Techniques for Cooking Eggs - By : rogerw
  
• Bread and Butter Pudding - By : Belinda Wardell
  
• Home Made Beef Burger Recipe - By : Gordon Chung
  
• Marrow Pickle - By : Luke Price
  
• Apple Chutney - By : Luke Price
  
• How To Make Your Own Homemade Horseradish Sauce - By : Claire Stocks