Retro revival: upside-down baked fruit pudding

I grew up eating this baked fruit pudding – it’s perfect for the chilly weather we’re having. I make it with canned pineapple rings or fruit cocktail.

Upside-down baked fruit pudding

pineapple rings or fruit cocktail 1 x 410 g can, drained (reserve the juice)
reserved juice 3 T
butter 110 g
brown or white sugar 110 g
free-range eggs 2, beaten
self-raising flour 100 g
desiccated coconut 70 g

1 Preheat the oven to 180°C. Place the fruit on the bottom of a greased 20 cm cake tin.
2 Beat all the remaining ingredients together until smooth. Pour over the fruit and spread evenly. Bake for 45 minutes.
3 Serve with custard (try this basic custard recipe)

For more baked fruit pudding recipes, click here.