Individual coconut & pineapple upside-down cakes
Retro puds are back! These individual cakes with a cherry on top are a lovely way to finish off a special Sunday lunch
Difficulty and servings
Serves 6
Preparation and cooking times
Prep 15 mins
Cook 30 mins
- First, make the topping. In a small pan heat the butter, sugar and rum (if using), on a low heat until dissolved, bubble for a few mins until slightly thickened. Divide between 6 really well-greased, 200ml ramekins. Add a pineapple ring with a glacé cherry in the middle to each.
- Heat oven to 180C/160C fan/gas 4. Beat together the butter and sugar with an electric whisk until pale and fluffy. Gradually beat in the eggs, then fold in the dry ingredients. Finally stir in the milk and divide the mixture between the ramekins. Put them on a baking tray and cook for 25-30 mins until risen, golden and springy to the touch.
- To serve, turn the ramekins upsidedown onto a plate or a bowl and tap gently to release. Serve with custard.
Want to make one big cake?
Spread topping and pineapple in a roughly 18 x 25cm greased baking dish or tin. Spread over sponge and bake at same temperature.
PER SERVING
560 kcalories, protein 6g, carbohydrate 62g, fat 34 g, saturated fat 22g, fibre 2g, sugar 44g, salt 0.88 g
Recipe from Good Food magazine, May 2011.
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http://www.bbcgoodfood.com/recipes/1272640/
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Ingredients
FOR THE TOPPING
- 50g butter , plus extra for greasing
- 50g soft brown sugar
- 2 tbsp rum , optional
- 6 canned pineapples , rings
- 6 glacé cherries
FOR THE SPONGE
- 5 oz butter , softened
- 140g caster sugar
- 2 large eggs , beaten
- 140g self-raising flour
- 1 tsp baking powder
- 50g desiccated coconut
- 6 tbsp milk
- custard , to serve
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Difficulty and servings
Serves 6
Preparation and cooking times
Prep 15 mins
Cook 30 mins
Ingredients
FOR THE TOPPING
- 50g butter , plus extra for greasing
- 50g soft brown sugar
- 2 tbsp rum , optional
- 6 canned pineapples , rings
- 6 glacé cherries
FOR THE SPONGE
- 5 oz butter , softened
- 140g caster sugar
- 2 large eggs , beaten
- 140g self-raising flour
- 1 tsp baking powder
- 50g desiccated coconut
- 6 tbsp milk
- custard , to serve
PER SERVING
560 kcalories, protein 6g, carbohydrate 62g, fat 34 g, saturated fat 22g, fibre 2g, sugar 44g, salt 0.88 g
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14 April 2011
danicquinn rated and commented on this recipe
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23 January 2012
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06 May 2012
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