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Pineapple Upside Down Cake

Retro, fragrant, moist and filling. A fabulous pudding that you can knock out from store cupboard ingredients (as I did this evening). It goes really well with custard and ice cream - or both together if your Mr Gingerbread.

So, I have two recipes for this cake depending on what I want to use it for. One makes a light teatime treat cake, the other makes a denser more comforting 'give it lashings of custard' pudding.

Ingredients - Pudding version
5 pineapple rings (tinned)
5 glacé cherries
2 tbsp golden syrup
55g caster sugar
170gself-raising flour
2 eggs
5fl oz/¼ pint milk
55g butter
1 teaspoon cinnamon
Optional - few drops of vanilla essence

Ingredients - Teatime version
5 pineapple rings (tinned)
5 glacé cherries
2 tbsp golden syrup
1 teaspoon cinnamon
And half the Victoria Sponge mix found here, with one extra ingredient in the cinnamon. Ideas for the other half of the mix included below.

Firstly prepare your tin. You need a tin that is solid (not spring form or loose bottomed as I know to my teenage baking cost). I use a silicon x" / y cm round cake tin, just so easy to use (and clean). I have used a loaf tin at a push. Drizzle in the golden syrup so the bottom of the tin is covered in a thin layer. Warm the tin slightly if it wont spread easily. Arrange four whole pineapple rings in the tin then quarter the other and put it in the spaces left around the edge. It will fit (honest), the rings will flex to allow it. If you have smaller rings then arrange however you like but you get the idea. Pop glacé cherries in the centre of each ring.

This is where it differs depending on which variation.

Teatime treat - follow the Victoria sponge recipe. Gently add half the mixture onto the prepared fruit and cook as per instructions. I use the rest of the mix for fairy cakes with a few raisins or chocolate chips added. I have a couple of silicon moulds in cute shapes (teddy etc) that this fills nicely. If you do bake it in a sponge tin, then when cool, spread with jam and sprinkle with dried coconut for a school dinner style treat.

Pudding version - whisk the flour, eggs and milk together in a bowl. Stir in the sugar and cinnamon. You should have a thick mixture, the consistency of whipped cream. Add more milk if necessary. Pour the mixture onto the pineapple and then transfer to the oven and bake for 15-20 minutes, until the sponge is golden and springy to the touch. If you like it sweeter, then add some vanilla extract to the sponge.

Leave both to cool in the tin for around 20 mins before turning out onto a pretty plate.

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