A winter dessert favourite! This delicious pineapple upside-down cake is the perfect winter night pudding.
- 330g butter, softened
- 330g caster sugar
- 1 small pineapple (peeled, cored and cut in to 2cm rings)
- 4 large eggs
- 200g self-raising flour
- 2tsp baking powder
- 50g ground hazelnuts
- You Will Need:
- 6 individual round tart tins
- Take 6 individual round tart tins about 6×3-4cm deep. Melt 80g of the butter and mix together with 80g caster sugar in a small bowl. Brush half of this mixture over the sides and base of the tin.
- Heat the remaining melted butter mixture in a frying pan until it begins to bubble. Add the pineapple slices and cook over a medium to high heat, turning every so often, until they begin to colour. Remove from the heat.
- Place a pineapple ring and teaspoon of cooking liquid in each mould, reserving any excess.
- Preheat the oven to 175C/gas mark 4. Put the remaining butter and sugar, the eggs, self-raising flour, baking powder and hazelnuts in a food processor and mix together for a minute or so until smooth.
- Pour the mixture evenly into the tins and cook for 30-40 minutes, until golden. Leave to cool a little, run a knife around the edge of each tin and turn out onto warmed serving plates.
- Spoon over any excess cooking liquid and serve either hot or warm with thick cream or creme fraiche.