Individual coconut & pineapple upside-down cakes
Ingredients
- Step 1 50g butter , plus extra for greasing
- Step 2 50g soft brown sugar
- Step 3 2 tbsp rum , optional
- Step 4 6 canned pineapple rings
- Step 5 6 glacé cherries
- Step 6 140g butter , softened
- Step 7 140g caster sugar
- Step 8 2 large eggs , beaten
- Step 9 140g self-raising flour
- Step 10 1 tsp baking powder
- Step 11 50g desiccated coconut
- Step 12 6 tbsp milk
- Step 13 custard , to serve
Calories: 560
Carbohydrate: 62 g
Protein: 6 g
Fat: 34 g
Cook time: 45 minutes
Prep time: 15 minutes
Total time: 60 minutes
Servings: 6
TAGS
Afternoon tea
Dessert
British
cake
Individual
Indulgent
Lucy Netherton
Pineapple ring
Pud
Pudding
Retro
Rum
Solo
Upside down
Directions
- 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.