Pineapple Upside Down Cake
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BASE
25g butter

25g soft brown sugar

2 pineapple rings

2 Glace cherries

 
 

CAKE MIXTURE

50g Margarine

50g Caster sugar

1 large egg

75g SR flour

1/4 tsp vanilla essence

CUSTARD

1 tsp butter
80ml milk  

2 tsp caster sugar
2 tsp cornflour
1/2 teaspoon vanilla essence

1tbsp egg

  
  METHOD
1. Heat oven to GM 6, 200c.
2. Melt butter in a saucepan add SB sugar.
3. Place a piece of baking paper in a rectangular baking tin. Place caramelized sugar mixture in base and arrange pineapple slices on top of sugar with cherries.
4. Cream margarine and sugar until light and fluffy.
5. Gradually add beaten egg and vanilla essence.
6. Beat in sieved flour with a wooden spoon.
7. Spread creamed mixture on pineapple rings and bake for 25-30 minutes until cake feels spongy.
8. Turn upside down onto a plate. Cut the layered dessert up and arrange attractively in a plastic container with the custard.

FILLING
1. Vanilla custard: Mix together the milk, corn flour and sugar into a measuring jug. Pour into a saucepan and bring to the boil stirring all the time until the mixture thickens. Turn off the heat. Add butter. Stir until melted.
2. Add 1 tbsp of beaten egg and vanilla essence stir well. The custard should now be thick and creamy in consistency. If it is thin, heat gently.
3. Spoon the custard over the dessert. Leave to cool		  

Vivien Benson  Head of Food and Textiles @ South Island School, Hong Kong                 Updated 10 Apr 2008