Method
- Take a 26cm non-stick frying pan
- Put the butter in the pan and warm until sizzling
- Add 15g sugar and caramlize - not too brown otherwise it can taste burnt
- Lay the pineapple slices neatly in the bottom of the pan and fry for 2 minutes until browned
- Turn off the heat and allow to cool.
- Place a cheery in the hole of the pineapple.
- In the Kenwood Bowl place the egg, 50g of sugar, a pinch of salt, , the vanilla, and whisk until ligter in colour
- Whisk in 50ml of vegetable oil and 100ml of milk.
- Add the plain flour and the baking powder and whisk until smooth
- Pour the mixture over the pineapples and level the surface.
- Cover and cook on a low heat for 10-15 minutes. Test with a wooden skewer that the sponge is cooked.
- Turn out onto an oiled dinner plate and return to the pan to sponge side down.
- Cook for 5 minutes. Slide onto a plate and serve with Double Cream or Custard.
- It is also pretty good cold.
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