There’s nothing like a retro pudding, this month we’ve gone for an old school classic; one of our favourite sweet treats, tangy, sticky, moist pineapple upside cake. Usually made with tinned pineapples we’ve used fresh which aren’t as sweet as the canned version, but both work equally well. We’ve also gone and added ginger which gives this cake a spicy sweet twist!
For the topping
• 50g soft brown sugar
• 50g butter, softened
• 5 fresh pineapple rings
For the cake
• 2 fresh pineapple rings chunks
• 100g butter, softened
• 100g golden or caster sugar
• 2 eggs, medium, beaten
• 1½tsp ground ginger (optional)
• 100g self-raising flour
• 1tsp baking powder
Prep 15 mins - Cooking time 35-40 mins
Preheat oven to gas mark 4, 180ºC.
To make the topping; beat the sugar and butter until creamy. Spread the mixture evenly over the base and sides of a 7 inch sandwich cake tin. Arrange the pineapple rings on the butter mixture at the bottom of the tin
In a large bowl cream the butter and sugar together until smooth, add the eggs and whip into the mixture. Add the pineapple chunks and ground ginger and mix well. Gently fold in the baking powder and flour into a smooth batter
Spoon the mixture into the cake tin over the pineapple, spread evenly and level out. Lift the tin and gently tap on the work surface.
Bake for 35-40 minutes or until golden. Leave to stand for 5 minutes, place a plate on the tin, gently invert the cake onto the plate and serve!
LOOKING FOR LOCKDOWN GIFT with a difference or to learn a new skill?
· Recipe supplied by The Spices Sisters from Curry On Cooking. Don’t forget to like them on Facebook 'Curry On Cooking'. You can purchase their currylicious kits from www.curryoncooking.com.