Pineapple Upside-Down Pudding

Ingredients:

Small can pineapple rings
Glace cherries
Castor sugar
Half of a Victoria Sponge mixture

Method:

Grease an 18cm sandwich tin and sprinkle with caster sugar. Place the cherries and pineapple rings in a pattern and spread the cake mixture over the top.. Bake at 180 degrees C for about 30 minutes. Turn out and serve upside-down either hot with custard or cold with cream or ice-cream.

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