Recipe - Pineapple Upside Down Cake

For the dish:
25g Muscovado/Brown Sugar
25g Butter

For the pudding:

Pineapple Rings (Canned)

Glace Cherries

100g Butter

100g Caster Sugar

2 Large Eggs

175g Self-Raising Flour

2 tbs Pineapple Juice or Milk

Methods:

Preheat oven to 180c. Grease a round tin with butter and sprinkle with sugar. Lay the pineapple in the tin and put a cherry in the middle of each ring.Cream the butter and sugar. Beat in the eggs gradually. Fold in the flour and stir in the milk/juice. It should be a soft dropping consistency. Pour the mixture onto the pineapple in the tin. Bake for 45 mins

Recipe inspired by Nigella Lawson