| Step
1: |
While
preparing the cake mixture, add the pineapple essence instead of vanilla
essence.
|
| Step
2: |
Grease
and dust a 200mm. (8") square tin.
|
| Step
3: |
Arrange
the pineapple slices, cherries and walnuts decoratively in the prepared
tin. Pour the golden syrup over the pineapple slices and cover the base
of the tin.
|
| Step
4: |
Spoon
the cake mixture into the tin. Spread properly with the help of a spoon.
Then make a depression in the centre.
|
| Step
5: |
Bake
in a hot oven at 400 degres F. for 25 minutes. Cool a little. Loosen the
sides of the cake with a knife and turn the cake upside-down .
|
| Step
6: |
Mix
pineapple syrup and the cornflour. Go on cooking and stirring until the
syrup gets slighty thick. Remove from the heat and cool.
|
| : |
Serve
the hot pudding with the above glaze or with sweetened fresh cream. |
