Centre Travel

"Chocolate Upsidedown Pudding Dessert caster sugar for coating 1x225g can pineapple slices, drained 5 glace' cherries, halved 200g self-raising flour pinch of salt 3 tablespoons cocoa powder 100 g margarine 100g caster sugar 100g soft, dark brown sugar 2 eggs, beaten 5 tablespoons evaporated milk, mixed with 5 tablespoons water. Prepare a 19 cm souffle' dish by lightly brushing the base and sides with oil. Fit a greaseproof paper in the base and use a little sugar to coat the sides. Arrange the pineapple and cherries in an attractive pattern on the base of the dish. Sift together the flour, salt and cocoa into a bowl, Rub in the margarine, then stir in the sugars. Make a well in the centre of the dry ingredients and using a whisk, beat the eggs, then the milk and water mixture. Pour the mixture onto the pineapple and cherries and level the surface. Cook in oven or microwave until a cocktail stick inserted comes out clean Let cool. When cool turn puddi...