We are going a bit retro for my latest recipe, with a comforting classic – Pineapple Upside Down Cake. There are countless versions of this recipe and it seems to have been at its most popular in the sixties and seventies. At the risk of showing my age, I first made this cake back in the 80s in Home Economics at Gartree Secondary Modern in Tattershall, under the guidance of teacher Mrs Langley. My recipe is made as a tray bake and yields a very generous twelve portions. These could easily be frozen individually for a quick dessert when you need one. It is just as delicious served hot as a pudding with custard as it is cold as a cake.
• 2 x 432g Tinned Pineapple Rings, drained. You need 12 rings altogether, so you will have about 3 left over.
• 2 oz Caster Sugar
• 3 oz Golden Syrup
• 200g tub of Glace Cherries
• Butter for greasing Cake Mixture
• 8 oz Stork Margarine in a Tub
• 8 oz Caster Sugar
• 12 oz Self Raising Flour
• 4 Local Free Range Eggs lightly beaten
You will need a baking tin 30cm/12” long x 26cm/10” wide x 4cm/2” deep greased, then lined with baking parchment and then greased again with butter.
• Preheat oven to 170c Fan
• Sprinkle the 2oz Caster Sugar evenly over the base of your lined tin
• Layout the drained pineapple rings evenly in one layer on top of the sugar
• Fill the gaps in with all of the cherries
• Drizzle the golden syrup over the pineapple and cherries.
• Make the cake batter by creaming the stork and sugar together until pale and fluffy
• Gradually add in the beaten egg
• Sift in the flour and gently fold together, if the mixture is a little stiff add in a drop of milk
• Carefully spread the cake batter on top of your pineapple and cherries, being careful not to dislodge any of them.
• Bake centre of the oven for 45 – 50 min until golden brown and springy to the touch.
• Cool in the tin on a rack for five min.
• Be brave and carefully turn out on to a large platter or chopping board
• Gently peel off the baking parchment to reveal your beautiful topping
• Portion up using the pineapple rings as a guide and serve hot with custard as a pudding or cold as a cake.
Sadie Hirst is a member of the British Society of Baking and passionate about preserving our baking heritage. She is a keen collector of historic recipes and antiquarian cook books and is often invited to speak about them with her talk “Off the Beeton Track”. With her husband Russell they own multi award winning R J Hirst Family Butchers in Woodhall Spa. They are delighted this month to have been nominated for a fourth consecutive year by Select Lincolnshire for Best Retailer Award and Best Producer Award for 2017. They currently hold the title of 2016 Business of the Year. You can follow on Twitter Sadie Hirst@RJHirstbutchers www.rjhirstfamilybutchers.co.uk