Preheat your oven to 180℃/160℃ fan/Gas 4. and butter and line the bottom of a 18cm/7in cake tin. Cream together the butter and sugar and spread evenly over the baking parchment.
Arrange the pineapple rings on top of the butter and sugar mixture, sprinkle the chopped dried apricots among the pineapple rings.
For the sponge, put the butter, caster sugar, eggs, flour and baking powder into a bowl with 2 tbsp of the reserved pineapple juice. Beat for 2 minutes until smooth and well blended. Spoon the mixture on top of the rings and level the surface.
Bake for 45 minutes until the sponge is well risen and springy to touch. Invert the sponge on to a warmed serving plate, and serve at once.
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Notes
Make sure to use a solid base cake tin to prevent the topping from leaking out.
Melt the butter and sugar together until they are fully combined and pour the mixture into the cake tin before arranging the pineapple rings on top.
Use fresh pineapple if possible, as it will give the pudding a better flavor.
If using canned pineapple, make sure to drain it well before using to prevent excess liquid in the pudding.
Cream the butter and sugar together until they are light and fluffy to ensure a light and airy sponge.
Be careful not to overmix the sponge mixture once the flour and baking powder are added, as this can result in a tough texture.
Use an electric whisk to make the sponge mixture for the best results.
Serve the pudding warm with cream or custard for a delicious dessert.