Caramelised topping gives a tasty twist to this upside down cake and then you drizzle over hot custard….heaven

Ingredients:

• 50g / 20z margarine (extra for greasing)
• 50g / 2oz soft dark brown sugar 
• 225g / 8oz pineapple rings in juice, drained with 2 tbsp. juice reserved

For the flan base:

• 100g / 4oz margarine
• 100g / 4oz golden caster sugar
• 2 eggs, beaten
• 175g /  6oz self raising flour
• 1 tsp baking powder

Method:

1. Preheat the oven to 180ºc / 350ºf / Gas 4. grease an 18cm / 7in round cake tin.
2. In a bowl, beat the butter and dark brown sugar together until soft and creamy.  Spread the butter mixture evenly over base of the tin.  Arrange pineapple rings on top, cutting to fit.
3. For the flan base, put the butter, sugar and eggs in a bowl.  Sift in flour and baking powder.  Add the reserved juice and beat for 2 mins until smooth.  Spoon over the pineapple layer and level the surface.
4. Bake for 30-35mins until well risen and springy in the centre, turn out onto a serving plate and serve warm with hot custard….

•