GINGERBREAD UPSIDE-DOWN PUDDING
Melt li tablespoonfuls butter, add half cup golden syrup, and heat to boiling point. Pour into a heavy mould. Strain the juice from a tin of sliced pineapple (or any other fruit), arrange the slices in the bottom of the mould, and fill up the spaces with raisins and chopped nuts. Let the mould stand in a warm place while the following batter is prepared: Sift together 13 cups flour, halt' teaspoon soda, one teaspoon baking powder, one teaspoon each ginger and cinnamon, quarter teaspoon each cloves and nutmeg, half teaspoon salt. Cream three tablespoons shortening and half cup sugar. Stir in one well beaten egg and half cup golden syrup. Add dry ingredients, mix thoroughly. Add half cup boiling water, beat well, then pour into mould over the fruit slices. Bake 30 to 35 minutes in a moderate oven. Turn out on a serving plate, fruit side up, and serve while hot.
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https://paperspast.natlib.govt.nz/newspapers/SUNAK19300512.2.30.3
Bibliographic details
Sun (Auckland), Volume IV, Issue 969, 12 May 1930, Page 5
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156GINGERBREAD UPSIDE-DOWN PUDDING Sun (Auckland), Volume IV, Issue 969, 12 May 1930, Page 5
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