Pineapple upside-down cake

Ingredients

1. 300g unsalted butter, plus extra for greasing
2. 250g golden syrup
3. 6 fresh or canned pineapple rings
4. 6 glacé cherries
5. 300g caster sugar
6. 4 medium eggs, lightly beaten
7. 300g self-raising flour
8. 6-8 tbsp milk

Method

1. 1. Preheat the oven to 180°C/fan160°C/gas 4. Grease and line a deep 30 x 23cm baking dish or roasting tin. Pour the golden syrup into the tin, pop in the oven and heat for 2 minutes. Tilt the tin to evenly spread the syrup. Top with the pineapple rings, putting a glacé cherry in the middle of each ring.
2. 2. In a large bowl, cream the butter and sugar until fluffy. Gradually beat in the eggs until combined, then fold in the flour and enough milk to make a smooth consistency. Spoon the mixture into the tin, making sure that the surface is level. Bake for 35-40 minutes, or until golden. To test, insert a skewer into the centre – it should come out clean. Leave to cool in the tin for 30 minutes.
3. 3. Carefully upturn the cake onto a chopping board. Cut into slices and serve warm or at room temperature.