Serves 6

Pineapple upside-down cake recipe

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Takes 20 minutes to make, 35-40 minutes to bake, plus cooling

300g unsalted butter, plus extra for greasing
250g golden syrup
6 fresh or canned pineapple rings
6 glacé cherries
300g caster sugar
4 medium eggs, lightly beaten
300g self-raising flour
6-8 tbsp milk

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1. Preheat the oven to 180°C/fan160°C/gas 4. Grease and line a deep 30 x 23cm baking dish or roasting tin. Pour the golden syrup into the tin, pop in the oven and heat for 2 minutes. Tilt the tin to evenly spread the syrup. Top with the pineapple rings, putting a glacé cherry in the middle of each ring.
2. In a large bowl, cream the butter and sugar until fluffy. Gradually beat in the eggs until combined, then fold in the flour and enough milk to make a smooth consistency. Spoon the mixture into the tin, making sure that the surface is level. Bake for 35-40 minutes, or until golden. To test, insert a skewer into the centre – it should come out clean. Leave to cool in the tin for 30 minutes.
3. Carefully upturn the cake onto a chopping board. Cut into slices and serve warm or at room temperature.

Nutritional info

Per serving: 885kcals, 33g fat (15.4g saturated), 12.7g protein, 132.4g carbs, 90.4g sugar, 1g salt

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