A retro classic, unashamedly sweet and my favourite pudding as a child. My mum always slightly underbaked it (no idea if that was on purpose, I should ask her) so the middle was still gooey. That was my favourite bit.
- 160g unsalted butter
- 50g soft dark brown sugar
- 2 tbsp golden syrup
- 1 small tin pineapple rings in juice (drained)
- 110g unsalted butter
- 110g caster sugar
- 2 eggs, beaten
- 170g self-raising flour
- 2 – 3 tbsp pineapple juice from the tin
- Grease and line a round 20cm cake tin and pre-heat oven to 160C fan (180C)
- Cream together the brown sugar and 50g of the butter and then stir in the golden syrup
- Spread this sticky conconction over the bottom of the tin and arrange the rings of pineapple on top. If you’re feeling especially kitsch, you can add a glace cherry to the middle of each ring – or just fill the gaps with bits of pineapple
- That’s the pineapple upside down bit complete. Now for the cake.
- Cream together the caster sugar and remaining butter
- Add the egg a little at a time, whisking as you go. Then whisk in the pineapple juice,
- Tip in the flour and fold into the mixture,
- Scrape into the cake tin over the pineapple rings and smooth out the top
- Bake for about an hour, checking from 45 mins. The top should be golden and it should (sorry mum!) be cooked through, so a skewer stuck in the middle comes out clean
- Turn the cake out onto a serving plate and serve warm. Try to resist the temptation to just stick your face in it
Sophie cooks 