Sauce for Upside Down Pud

mightymo_2

I am baking a Pineapple Upside Down pud tonight for tea. My mum used to make a sauce, presumably out of the juice, which we then poured over the top of the pud.

Anyone any ideas how to make this sauce? It's consistency was like double cream. Do you think she just added some cornflour to the pineapple juice to thicken it up?

squeaky

There's more than one way to make a sauce, you could reduce the liquid with sugar, maybe add some cream or butter...

..there's a recipe in the link that looks useful

http://www.care2.com/channels/solutions/food/1175

Alfietinker

My mum just used to mix cornflour with the juice and heat it up - yummy! Did the same with a grapefruit upside down pudding and that was scrummy too

pavlovs_dog

when i do pineapple upside down cake, i chop up tiny chunks of pineapple to stir into the cake mix itself (to help keep it moist), steep the cake in any spare pineapple juice, and then use golden syrup on the bottom (or top, once you turn the cake out )

lovely moist little cake.

mightymo_2

Pavlovs - I wish I had seen your reply earlier! I have already made the pud, with a golden syrup top/bottom, ready to stick in the oven later.

I have saved the pineapple juice, and will experiment later with corn flour...
:think:


Cheers for the replies.
Mo x