Grease an 6 1/2 inch sandwich tin well. Put 1 tbsp syrup in it and put in oven at 190C/375F/Gas Mark 5. Meantime put margarine and sugar in bowl and cream it. Add egg and level tbsp flour and beat well. Add remainder of flour, 1 tbsp at a time. Mixture should look like very thick cream. (If too thick add spot of warm water.) Syrup should now be melted. Take it out. Drain pineapple and place 3 rings in the syrup. Add mixture on top. Smooth over with knife. Clean sides of dish. Return to oven for approx. 1/2 an hour. When cooked turn out on cooling tray, allowing excess syrup to drain away. Put half cherry in centre of each pineapple ring (angelica leaves too ad lib.) Serve on pretty dish.
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|Serving Size: 1 Serving (3455g)|
|Recipe Makes: 2|
|Calories from Fat: 238 (2%)|
|Amt Per Serving||% DV|
|Total Fat 26.5g||35 %|
|Saturated Fat 5.2g||26 %|
|Monounsaturated Fat 12.1g|
|Polyunsanturated Fat 7.6g|
|Cholesterol 105.8mg||33 %|
|Sodium 842.4mg||29 %|
|Potassium 656.2mg||17 %|
|Total Carbohydrate 2995g||881 %|
|Dietary Fiber 7.5g||30 %|
|Sugars, other 2987.6g|
|Protein 9.8g||14 %|
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Calories per serving: 11856
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