Pineapple upside down pudding

Flr. 1 cup            butter 4 tbsp        condensed milk ½ tin     soda bicarb 1/3 tsp             pineapple slices 3 big

Cashew nuts few          pineapple slice 1 finely cut        ¼- ¾ cup milk        baking pdr ¼ tsp      

cherries few                 Brown sugar 4 tsp         pineapple essence ½ tsp

method

1)      beat half melted butter, condensed milk, pineapple essence, milk with egg beater for 2 minutes.

2)      Mix in sifted flr, baking pdr, soda bicarb till there are no lumps.

3)      Dust the chopped pineapple pieces with flr & mix in the cake mixture.

4)      Now melt the remaining butter in the heart shaped mould.

5)      Arrange pineapple slices with cherries, and then sprinkle brown sugar around the pineapple pieces. Spread coarsely ground cashew nuts.

6)      Pour the mixture over it & bake it in moderate oven, 180 deg C till a wooden pick comes out clean.

7)      Don’t remove the mould for 5 minutes when you unmould onto a serving dish.

8)      Serve it with pineapple sauce or lightly whipped cream or custard.

Pineapple sauce-

Boil 2 cups of pineapple syrup. Mix in 2 tbsp of sugar, when sugar is fully dissolved, mix 3 tsp of corn flr. in water & pour over the syrup stirring continuously. Add 2-3 tsp of lemon juice & 3 drops of pineapple essence.