Chocolate Upside Down Pudding

• 1 (225 g) can pineapple slices
• 3 tablespoons golden syrup
• 8 walnut halves
• 125 g butter
• 12 cup sugar
• 2 eggs, beaten
• 1 cup self raising flour
• 12 cup cocoa

1. Drain pineapple, reserve syrup.
2. Pour golden syrup into a greased 18 cm round cake tin.
3. Arrange pineapple slices on top, fill spaces with nuts.
4. Cream together butter and sugar till fluffy.
5. Beat in eggs a little at a time.
6. Sift flour and cocoa together, fold into creamed butter mixture.
7. Add 1 tblsp of reserved pineapple syrup to give a smooth dropping consistency.
8. Spread batter over fruit, bake 180 C for 45 minutes.
9. Invert onto pie plate.

pineapple, golden syrup, halves, butter, sugar, eggs, flour, cocoa

Taken from www.food.com/recipe/chocolate-upside-down-pudding-394488 (may not work)