Upside Down Pineapple Cake
15 minutes preparation - 30 minutes cooking
Start with the toppings by heating in a small pan the butter and sugar on a low heat until dissolved, then bubble for a few mins until slightly thickened.
Divide between 6 really well-greased, 200ml ramekins. Add a Del Monte pineapple slice with a cherry in the middle to each.
Heat oven to 180C/160C fan/gas 4. Mix together the butter and sugar with a whisk until pale and fluffy. Gradually beat in the eggs, then fold in the dry ingredients.
Finally, add the milk to the preparation then divide the mixture in the 6 ramekins.
Cook for 30 minutes until risen,golden and springy to the touch. To serve, turn the ramekins upsidedown onto a plate or a bowl and tap gently to release. Serve with custard.
- FOR THE TOPPING:
- 50g butter
- 50g soft brown sugar
- 6 slices of Del Monte Pineapple (Fresh or canned)
- cherries, to serve
- FOR THE SPONGE:
- 140g butter, softened
- 140g caster sugar
- 2 large eggs
- 140g self-raising flour
- 1 tsp baking powder
- 50g coconut flakes
- 6 tbsp milk