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Mango Upside Down Pudding

Ingredients:

Method:

Cream the butter and sugar very well either with wooden spoon or by hand. Beat up egg in a basin stand in a bowl of warm water. Add the egg gradually to the fat and sugar beating very well between additions. When all the egg has been added, scrape down the sides of the bowl and beat again to ensure even mixing. Add the liquid to the creamed mixture. Sift flour, salt and baking powder. Gradually fold in the flour with a metal spoon adding little at a time. Fold lightly again to ensure even mixing. Line a greased 750 ml size dish with golden syrup and arrange the sliced fruit neatly. Cover with pudding mixture. Bake for 45 mins-1 hr, oven temperature being 190°C/375°F/gas 5. Turn the pudding out so that fruit is uppermost. Serve with mango syrup.
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