Chocolate Upside Down Pudding

Directions

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