I am always making this delicious dessert at the request of my nieces and nephews.
We love eating it warm with vanilla custard. :biggthumb
**Pineapple upside-down cake **
Ingredients
- 300g unsalted butter
- 250g golden syrup
- 6 fresh or canned pineapple rings
- 6 glacé cherries
- 300g caster sugar (grind sugar in blender if you don’t have readymade caster sugar.)
- 4 medium eggs, lightly beaten
- 300g self-raising flour
- 6-8 tbsp milk
**Method: **
- Preheat the oven to gas mark 4.
- Grease and line a deep 30 x 23cm baking dish or roasting tin.
- Pour golden syrup into the tin, place in oven and heat for 3 mins. Tilt the tin to evenly spread the syrup.
- Top with the pineapple rings, putting a glacé cherry in the middle of each ring. Leave aside.
- In a large bowl, cream the butter and sugar until fluffy. Slowly add beaten eggs until combined, then fold in the flour and enough milk to make a smooth consistency.
- Spoon mixture into tin, making sure that the surface is level.
- Bake for 40 mins or until golden brown on top. To test, insert a skewer or a tooth pick into the centre – it should come out clean.
- Leave to cool in the tin for 30 minutes.
- Carefully upturn the cake onto a chopping board. Cut into slices and serve warm or at room temperature.
