Pineapple Upside Down Cake
Ingredients
16oz (450g) can of pineapple rings
3-4 glace’ cherries (optional)
3 Dessert spoonfuls (3 x 10ml) of golden syrup
2oz (50g) soft margarine
2oz (50g) caster sugar
1 egg
21/2oz (65g) Self raising flour
pinch salt.

Method
Place soft margarine in a mixing bowl add the sugar and beat with a wooden spoon until the mixture is light in colour and fluffy.

Stir in half of the sieved flour and the salt then beat thoroughly.

Add the egg and the rest of the flour stir gently until mixed then beat thoroughly again.

Drain the can of pineapples and arrange in the bottom of an 8in (Greased) cake tin. Cut the glace’ cherries in half and place in the centre of the rings.

Spoon the syrup over the pineapples and cherries.
Spread the cake mixture over the top and bake in the centre of oven for 40-45mins. 360o gas mark 4.

Turn out onto a warmed plate and serve with or without custard.