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Pineapple Upside-Down Sponge with Rum and Raisin Ice Cream

Caramelised pineapple topped with light sponge cake, served alongside homemade rum and raisin ice cream for a classic indulgent dessert.

BakingVegetarianDessertIce CreamPineapple
Estimated Nutrition
Calories
1323.8
kcal / serving
7942.5 kcal total
Carbs
138.8g
per serving
832.6 g total
Fat
78g
per serving
468.2 g total
Protein
17.1g
per serving
102.3 g total
Cook Time
65
minutes
Serves
6
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients
200
g
Brown Sugar
Light soft, for the ice cream
175
g
Golden Syrup
For the cake base
275
g
Caster Sugar
For the sponge
275
g
Self-Raising Flour
Folded into mixture
Dairy
400
ml
Milk
Full-fat, for the ice cream
8
piece
Egg Yolks
Free-range, for the ice cream
400
ml
Double Cream
For the ice cream
325
g
Butter
Softened, divided use
5
piece
Eggs
Free-range
Fruits
115
g
Raisins
For the ice cream
1.5
kg
Pineapple
Peeled, 7 cored rings, remainder finely chopped
Liquids
115
ml
Rum
For the ice cream

Method

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