Dead easy, very simple, I am sure it could be jazzed up.
Ingredients: to serve 4
Some pineapple from a tin (or fresh) - there's a savers range of pineapple.
For the top
one egg (weigh the egg in its shell)
same weight of stork, butter or cheaper equivalent, sugar and SR flour
some flavouring, if you want. I used some vanilla sugar.
(bring all ingredients up to room temp)
Method
Preheat the oven to 190C
Cut up the pineapple and put in the bottom of an appropriately sized oven proof dish (high sided - a pyrex dish would be fine). No need to grease the sides.
Using a hand held whisk (because it's easier and the amounts are small), cream the sugar and fat, then add the egg and flour and mix well.
Spoon the cake batter on top of the pineapple and bake for around 30 to 35 mins until done. Cover the top with some parchment or foil if it seems to be browning too much.
Serve with a good dollop of Birds Custard. Bliss!
(and it would work with lots of other fruit too or you could make it in little cake cases for tea)
Sounds delish.
ReplyDeleteIt was lovely, really delicious, but way too much for one so I am investigating eggless sponges because it's the egg that makes so much - can't be fussed with half eggs, etc! Watch this space!
DeleteJ x
Yes I do this recipe a lot with all sorts of fruit. Our homemade apple puree bottled last year is wonderful for an impromptu pud like this.
ReplyDeleteIt must taste fantastic!
DeleteJ x