Method
Step 1:
Preheat the oven to 180°C (fan 160°C, gas mark 4). Grease and line the base of 4 ramekins.
Step 2:
Peel and core the pineapple and cut into small cubes.
Step 3:
Melt 50g of butter in a frying pan with the muscovado sugar. Stir until melted and add the pineapple cubes. Cook for about 5 minutes or until golden and caramelised.
Step 4:
Add the dessicated coconut and rum. Leave to evaporate. Remove from the heat and add the quartered glace cherries. Mix well and set aside.
Step 5:
In a large bowl cream together the remaining butter and golden caster sugar until pale and fluffy. Add in one egg at a time, mixing until well combined.
Step 6:
Sift the flour and baking powder and fold in. Pour in the vanilla extract and mix until smooth.
Step 7:
Fill the prepared ramekins with the pineapple mixture and press down firmly. Spoon in the cake batter over the pineapple mixture and bake for 25-30 minutes.
Step 8:
Remove from the oven, turn out onto plates and serve with some cream.
Ingredients
For the cakes
- 1 Pineapple (medium to large)
- 150g Butter (unsalted)
- 100g Billington's Unrefined Light Muscovado Sugar
- 3 tsp Dessicated coconut
- 2 tbsp Dark rum
- 70g Glacé cherries
- 100g Billington's Unrefined Golden Caster Sugar
- 2 Egg(s) (free range)
- 100g Self-raising white flour
- 1 tsp Baking powder
- 1 tsp Nielsen-Massey Vanilla Extract
To serve
- Single cream
We'd love a slice of advice.
Was it yum? Did the recipe work well? Did you customise the recipe?
Ingredients
For the cakes
- 1 Pineapple (medium to large)
- 150g Butter (unsalted)
- 100g Billington's Unrefined Light Muscovado Sugar
- 3 tsp Dessicated coconut
- 2 tbsp Dark rum
- 70g Glacé cherries
- 100g Billington's Unrefined Golden Caster Sugar
- 2 Egg(s) (free range)
- 100g Self-raising white flour
- 1 tsp Baking powder
- 1 tsp Nielsen-Massey Vanilla Extract
To serve
- Single cream