This recipe is inspired by “The dairy book of home cookery”, here’s is our take on the recipe. We prefer more pineapple slices & a hint of vanilla essence in the sponge, served with hot hot custard!

Ingredients

Base:

• 435g can of pineapple rings in natural juice (drained)
• 6 glazed cherries (halved)
• 1 oz butter
• 1 oz brown sugar

Sponge:

• 4 oz sugar
• 4 oz butter
• 2 eggs
• 1/2 tsp vanilla essence
• 6 oz self raising flour

Custard:

• 1/2 cup double cream
• 2 cups milk
• 7 tsps sugar
• 2 tbsps custard powder

Method

1. Recite Bismillah.
2. In a bowl beat butter with sugar till light & creamy. This may take a while & is the key to light & airy cakes. (We recommend taking out the stand mixer for this).
3. Meanwhile grease a 8″ round tin with butter & line the base with greaseproof paper.
4. Place the pineapple slices & glazed cherries as shown in the picture.
5. Next in a saucepan, melt the butter for the base & stir in brown sugar. Mix till well combine & spread evenly on top of the pineapple slices. Set aside.
6. Once the butter & sugar is light & fluffy, add in one egg at a time with a tbsp of flour to the mixture until well combined. Be careful not to over beat at this stage!
7. Then add the remaining flour & vanilla . Mix well but do not over beat!
8. Pour over the pineapple.
9. Cover the tin with cling film & place in the fridge.
10. 30 mins before serving, remove the from the fridge & preheat oven to 180c. (Ovens may vary from 160-180)
11. Bake at 180c for 30- 40 mins. After 25 mins, cover the cake with foil so it does not go brown. Do this as quickly as possible so your cake does not sink, try not to remove the cake from the oven. You will know the cake is done when you press the centre & it springs back. Do not rely on a clean toothpick!
12. Whilst the cake is baking, prepare the custard by placing all but 1/4 of the milk in a small saucepan on medium heat and bring to the boil.
13. Mix the custard powder with the remaining milk in a separate bowl until well combined.
14. Add the custard powder mix to the saucepan and whisk well to avoid lumps.
15. Keep stirring until the custard has thickened and remove from heat. Set aside.
16. Run a knife all around the sides of the cake pan, this will help release the cake from the pan.
17. Remove the cake from pan by placing your serving plate on top of the cake. Flip the tin over so that the top of the cake with the tray is now facing down. Pat the back of the tin all around. The cake should release from the bottom. Lift the tin gently. Allow to cool slightly.
18. Serve with hot custard.
19. Remember us in your duas & enjoy!