- 1 Small tin of pineapple rings
- 4-6 Glacier cherries
- 3 tbsp Golden syrup
- 150 g Butter
- 150 g Caster sugar
- 150 g Self raising flour
- 2 Large eggs
- 3 tbsp Milk
- Greaseproof paper
- 1 cake tin (20cm) or baking tray preferably where the bottom does not come out
Step 1: Prepare
Grease and line your baking tin and put the oven on to pre-heat at 180°c.
Step 2: Arrange The Pineapples
Lay the pineapple slices in the tin on top of the greaseproof paper. Arrange the cherries with one inside each pineapple ring or however you like! Drizzle the golden syrup all around.
Step 3: Make The Cake Mixture
Next is to make a the cake batter. Beat the butter and sugar together until light and fluffy, then beat the eggs in a little bit at a time. Making sure all the egg is mixed in before adding the next. Sift the flour in, pour in the milk and beat gently together.
Step 4: Bake The Cake
Pour the cake mixture over the pineapples and smooth batter down. Then pop into the oven for 25–30 minutes or until the cake is cooked and springy when you press your finger on to it. Or another test is to poke a thin skewer into the cake and if it comes out clean it’s cooked. If it’s still wobbly or has mixture on the skewer its not cooked.
Step 5: Serve
Take out of oven and leave to cool for five minutes. Place a plate over the top of the tin and using a hand cloth or oven gloves, hold tight and turn upside down. Be careful as it will still be hot. Peel back the greaseproof paper and serve straight away with a good dollop of custard… heaven!