Chocolate and pineapple upside down pudding

175g margarine
175g caster sugar
3 (size 3) eggs
200g SR flour
5ml baking powder
25g cocoa
1 small can (4 slices) pineapple rings

Rub the inside of the cooking pot with butter and line the base with a greased circle of foil, cut to fit.
Switch the slow cooker to HIGH and pre-heat for at least 20 minutes.
Cream the margarine and sugar until light and fluffy.
Add the beaten eggs gradually.
Fold in the sieved dry ingredients, adding sufficient pineapple juice to give a soft dropping consistency.
Arrange the drained pineapple slices on the foil and carefully spread the chocolate sponge mixture evenly on top.
Replace the lid and cook for 2-3 hours or until cooked.
Take care when lifting the lid not to let condensation run onto the sponge.
Dry any moisture from the rim of the pot.
Turn the pudding onto a warm serving plate.
The remaining pineapple juice may be thickened with a little arrowroot or cornflour and served as a sauce.