Upside Down Desserts

  • Created by: TianaKD
  • Created on: 08-04-17 17:37

Pineapple Upside Down Cake

  • Preheat the oven to 180C/Gas Mark 4, and line a sandwich tin
  • Drizzle the golden syrup over the bottom of the tin
  • Pace the pineapple rings on top with half a cherry in each
  • Place the suga and magarine into a mixing bowl land cream together until light and fluffy
  • Add the beaten egg a litttle at a time, and then fold in the flour. Add a tablespon of milk to produce a soft dropping consistency if necessary
  • Spread the mixture evenly over the pineapple
  • Bake for 30-40 minutes until the pudding is golden brown and well raised
  • Turn out onto a place whilst still hot, then serve hot or cold with desired sides
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Apple Tarte Tain

  • Preheat the oven to Gas Mark 6
  • Make the puff pastry by rubbing the fat into the flour, then mixing water and lemon juice together separately before adding combining with the other ingredients to form a dough
  • Roll the dough into a rectangle and fold it four times before wrapping it in clingfilm and chilling it for 30 minutes
  • Peel, quarter, and core the apples
  • Melt the butter in a saucepan, then stir in the sugar, heat until carameising, and add cinnamon and apples. Cook over a medium heat for about 10 minutes, stirring occasionally
  • Roll out the pastry and use a fork to ***** it all over. Place the cake tin on top of the pastry lightly, and cut around it
  • Arrange caramelised apples in a cake tin, then place the pastry over the top
  • Bake for 20-30 minutes until golden
  • Once cooked, leavr to settle in the tin for 5 minutes or so before running a knife round the edge to dislodge any pastry that has stuck
  • Use a plate/board to place over the cake tin to turn out the tart, then serve
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Crème Caramel

  • Preheat the oven to 160C/Gas Mark 3, and lightly grease the moulds with butter
  • Place the granulated sugar into a small saucepan and add cold water, bring to boil on a medium heat. Continue to boil gently until the sugar begins to turn a light golden colour and starts to caramelise
  • Remove from the heat and pour a small amount of caramel into each of the moulds and allow them to cool and set
  • Break the eggs into a bowl and add caster sugar, whisking well to combine, then pass through a fine strainer into a jug
  • Once the caramel has set, pour the custard into the moulds, then place into an overproof dish and half fill it with warm water to make a bain marie
  • Place the dish into the oven and bake for 35 minutes/untl the mixture is set and firm to touch. Don't allow the water to boil, or the dessets with be full of holes
  • When cooked, remove the creme caramels from the oven and the bain marie and place in a fridge to chill
  • Run a small knife round the edge of the moulds, then place a plate on top of the mould and turn it upside down, shaking it gently to alow the creme caramels to slip out of the mould
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