- Yield: 8 (or 2, if you’re sharing with me)
- Preparation Time: 10 Minutes
- Cooking Time: 35 Minutes
- 4¼ oz (120 g) butter, at room temperature
- 4¼ oz (120 g) caster (superfine) sugar
- 2 eggs
- 6¼ oz (180 g) self-raising (self-rising) flour
- 2 tablespoons milk
- cream or vanilla ice cream, to serve
- 2¼ oz (60 g) butter, at room temperature
- 2¼ oz (60 g) brown sugar
- 8 tinned pineapple rings
- 8 glacé cherries
How to Make It
- Preheat the oven to 180°C (350°F/gas mark 4) and line the base of a 23–25 cm (9–10 in) non-stick cake tin with baking paper.
- For the pineapple topping, beat together the butter and brown sugar until creamy, then spread over the base of the tin. Lay the pineapple rings on top in a single layer and place a cherry in the centre of each ring.
- Cream the butter and sugar until pale and fluffy, then add the eggs one at a time. Sift in the flour and beat thoroughly, then stir in the milk and keep mixing until you have a smooth batter. Pour into the tin and cook in a moderate oven (as Nan would put it) – that is, bake on the middle shelf of your preheated oven for 30–35 minutes. Cool for a minute or two, then turn out onto a plate.
- Nan suggests serving with cream or ice cream… sometimes both is a good option, and if my grandad’s got anything to do with it, he’ll definitely encourage that.