Name: Individual coconut & pineapple upside-down cakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6
Cuisine: British
Ingredients: 50g butter plus extra for greasing; 50g soft brown sugar; 2 tbsp rum optional; 6 canned pineapple rings; 6 glacé cherries; 140g butter softened; 140g caster sugar; 2 large eggs beaten; 140g self-raising flour; 1 tsp baking powder; 50g desiccated coconut; 6 tbsp milk; custard to serve

Individual coconut & pineapple upside-down cakes

For the topping

50g butter
plus extra for greasing
50g soft brown sugar
2 tbsp rum
optional
6 canned pineapple
rings
6 glacé cherries

For the sponge

140g butter
softened
140g caster sugar
2 large eggs
beaten
140g self-raising flour
1 tsp baking powder
50g desiccated coconut
6 tbsp milk
custard
to serve

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.