Pineapple upside-down pudding

COOKING TIME 50–60 MINUTES

SERVES 4–6

2 heaped tbsp golden syrup

1 × 400g tin of pineapple rings, drained

4 glacé cherries, halved

120g (4oz) caster sugar

120g (4oz) unsalted butter, softened, plus extra for greasing

2 large eggs, beaten

120g (4oz) self-raising flour, sifted

1 tsp baking powder

Cream, ice cream or custard, to serve

PREHEAT THE OVEN TO 170°C (325°F), Gas Mark 3. Grease a 20cm (8in) sandwich tin and line the base with non-stick baking parchment. Spread the golden syrup across the base of the tin and arrange the pineapple rings and cherries on top.

PLACE THE SUGAR, BUTTER, EGGS, flour and baking powder in a mixing bowl and beat together with an electric hand mixer until smooth and pale in colour. Spread the mixture evenly over the pineapple rings in the tin.

BAKE IN THE OVEN FOR 50–60 minutes until the sponge is golden and just shrinking away from the sides of the tin. Invert onto a plate and serve hot or cold, with cream, ice cream or custard.