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For the topping

For the sponge

Nutrition: per serving

  • kcal560
  • fat34g
  • saturates22g
  • carbs62g
  • sugars44g
  • fibre2g
  • protein6g
  • salt0.88g
    low

Method

  • step 1

    First, make the topping. In a small pan heat the butter, sugar and rum (if using), on a low heat until dissolved, bubble for a few mins until slightly thickened. Divide between 6 really well-greased, 200ml ramekins. Add a pineapple ring with a glacé cherry in the middle to each.

  • step 2

    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.

  • step 3

    To serve, turn the ramekins upsidedown onto a plate or a bowl and tap gently to release. Serve with custard.

RECIPE TIPS
WANT TO MAKE ONE BIG CAKE?

Spread topping and pineapple in a roughly 18 x 25cm greased baking dish or tin. Spread over sponge and bake at same temperature.

Recipe from Good Food magazine, May 2011

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Comments, questions and tips (8)

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Overall rating

A star rating of 4.6 out of 5.5 ratings

aurora.tudorascu27700

I baked it in a round cake tin, used fresh pineapple, fresh shredded coconut and only 3 tbsp of milk instead of 6. Then 45min in the oven, pure perfection!

amy260

Really enjoyed making this, turned out really well too! Will defo make again

Starflower 1 avatar

Starflower 1

question

This recipe mentions milk in the method but there's no milk in the ingredients? Do I need glasses here? How much milk do you use?

lulu_grimes avatar
lulu_grimes

Hi, There's 6 tbsp milk, it's the second to last ingredient. I hope you like the recipe. Lulu

evemaria

question

Can this be frozen?

Andy Duplain avatar
Andy Duplain

No, coz there won't be any left! :D

RafaB

This is very good used fresh pineapple and sailor jerry plus a little banana

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