I made these a month ago as a belated birthday present. It was a very belated birthday almost two months, I’m such a bad person, but in the end they were worth the wait. Making individual cakes is so much nicer as you can eat them whenever you please without having to deal with mess of cutting a slice. I can imagine that a whole pineapple upside down cake would be rather messy as this little ones were bad enough!
I added some dark rum to give even more of a caramel taste. I never got to try one of these but I’m assured they were delicious and two went before I even got a chance to ask how good they were! I’m quite proud of these photographs too. I love the feeling when you’re happy with the photographs you’ve taken sometimes I think that they’re not good enough.
Adapted from BBC Good Food
For the topping
50g butter, plus extra for greasing
50g soft brown sugar
2 tbsp rum
6 canned pineapples, rings
6 glacé cherries
150g butter, softened
140g caster sugar
2 large eggs, beaten
140g self-raising flour
1 tsp baking powder
6 tbsp milk
To start make the topping. In a small pan heat the butter, sugar and rum over a low heat until dissolved, bubble for a few mins until slightly thickened and caramelised.
Divide the sauce between 6 really well-greased, 200ml ramekins. Add a pineapple ring with a glacé cherry in the middle to each.
Pre-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.
This is the messy bit, turn the ramekins upside down onto a plate or a bowl and tap gently to release, the sauce will ooze out a little.
Serve with thick cream, ice cream or custard.