| 1 | Grease an 6 ?inch sandwich tin well. |
| 2 | Put 1 tbsp syrup in it and put in oven at 190c/375f/gas mark Meantime put margarine and sugar in bowl and cream it. |
| 3 | Add egg and level tbsp flour and beat well. |
| 4 | Add remainder of flour, 1 tbsp at a time. |
| 5 | Mixture should look like very thick cream. |
| 6 | (if too thick add spot of warm water). |
| 7 | Syrup should now be melted. |
| 8 | Take it out. |
| 9 | Drain pineapple and place 3 rings in the syrup. |
| 10 | Add mixture on top. |
| 11 | Smooth over with knife. |
| 12 | Clean sides of dish. |
| 13 | Return to oven for approx. ?an hour. |
| 14 | When cooked turn out on cooling tray, allowing excess syrup to drain away. |
| 15 | Put half cherry in centre of each pineapple ring (angelica leaves too ad lib). |
| 16 | Serve on pretty dish. |
| 17 | I loved this pudding as a child. |
| 18 | It comes out like a sticky sponge, and is best served with custard on a cold day. |
| 19 | Elizabeth foggie |
