Upside Down Pineapple Cakes

Tue, 21 July 2020

Ingredients

175g Odlums Self Raising Flour

425g Tin Lustre Pineapple Rings

175g Caster Sugar

175g Butter or Margarine

3 eggs

50g/2oz Brown Sugar

50g/2oz Butter or Margarine (melted)

 

Method

1. Pre heat oven to 180°C/350°F/ Gas 4. Lightly grease a large 6 cup muffin tray.
2. Drain pineapples: reserve the juice from the tin.
3. Divide the 50g of brown sugar evenly between the muffin cups, then evenly pour into each cup the 50g of melted butter or margarine.
4. Arrange a pineapple ring over the sugar mixture in each cup.
5. In a large mixing bowl beat the caster sugar and butter together until smooth and creamy.
6. Add eggs into mixture beating well.
7. Once that's done add in your sieved flour and 2 tablespoons of the pineapple juice from the tin.
8. Evenly pour batter into muffin cups.
9. Bake for 20 to 25 minutes, until well risen and springy to the touch.
10. Cool for 5 minutes. Cut top off each bun. Loosen edges with a knife and turn onto serving plate.

 

To Serve

Creme Fraiche

Sprig of mint

Tip:

If muffin tin is not available, use ordinary bun tin and just half a pineapple ring in each cup.