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Individual coconut & pineapple upside-down cakes

Individual coconut & pineapple upside-down cakes

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Rating: 5 out of 5.4 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 6

Retro puds are back! These individual cakes with a cherry on top are a lovely way to finish off a special Sunday lunch

Nutrition: per serving
HighlightNutrientUnit
kcal560
fat34g
saturates22g
carbs62g
sugars44g
fibre2g
protein6g
low insalt0.88g
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Ingredients

For the topping

For the sponge

Method

  • STEP 1

    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.

  • STEP 2

    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.

  • STEP 3

    To serve, turn the ramekins upsidedown onto a plate or a bowl and tap gently to release. Serve with custard.

RECIPE TIPS
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.

Goes well with

Recipe from Good Food magazine, May 2011

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Overall rating

Rating: 5 out of 5.4 ratings
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