- 5 tins 6 tins 4
- 1.2 kg suma spread 1.4kg 1kg
- 1.2 kg caster sugar 1.4 kg 1kg
- 15 eggs 18 12
- 2 tbsp vanilla essence 2 tbsp 1 tbsp
- 1.25 kg self raising flour 1.4 kg 1kg
- 1 ½ – 2 large tins of sliced pineapple, drained well
- Grease small rectangular pudding tins and bottom line with paper.
- Place pineapple slices all over the bottom of them.
- Pre heat oven at 200C.
- Beat suma spread together with sugar with balloon whisk on high speed for 2 minutes, until pale and fluffy.
- Add eggs slowly, one by one, then the vanilla essence.
- Sieve the flour into the mixing bowl, then fold it (not with mixer) with a spatula or metal spoon into the cake mixture.
- Spread over the pineapple slices and put trays into oven.
- Bake for 35 – 45 minutes until skewer comes out clean.
- Pear and chocolate cake
- see above recipe – just exchange tinned or fresh pears for pineapples.
- Only use 950 g of self raising flour, 3 tsp baking powder and sieve 3 / 3 1/3 cups of cocoa into the cake mix together with the flour.
Eve’s pudding: – use the recipe for pineapple upside down cake. Use tinned apples (2 tins) Don’t place them into the bottom of tin, but put in first some sponge mix, then add the well drained apples, then cover with more sponge mix. Serve in evening with custard.
