Ingredients
1 cup of firmly packed dark brown sugar 1/2 cup unsalted butter 1 can (20 oz) of pineapple slices 3 tablespoons of the pineapple juice 8 glace cherries 100 grams plain flour 1 teaspoon baking powder ¼ teaspoon bicarbonate of soda 100 grams soft butter 100 grams caster sugar 2 large eggs
Method
Preheat the oven to 200°C. Butter a Pyrex dish or tin (use a 23cm / 8-9 inch) (never use a loose-bottom tin). Take brown sugar and butter and combine and melt in a saucepan on medium heat until sugar dissolves and the mixture is bubbly, this should take several minutes. (After the sugar melts, don't stir it) then arrange the pineapple slices in a single layer on top of the caramel mixture to make a circular pattern as in the picture. Fill each pineapple ring with a glace cherry, and then place one in each of the spaces in between if you wish. Put the flour, baking powder, bicarbonate of soda, butter, sugar and eggs into a food processor and mix until the batter is smooth. Then pour in the 3 tablespoons of pineapple juice to thin it a little. Pour this mixture carefully over the cherry-studded pineapple rings, it will only just cover it, so spread it out gently. Bake for 30 minutes, then ease around the edge of the tin, place a plate on top and while still warm turn it upside-down.
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