Pineapple upside-down cake

A classic dessert, caramelised pineapple topped with light sponge cake, turned out to show its glorious colours.


Preparation method

  1. Preheat the oven to 220C/425F/Gas 7.

  2. Place the pineapple slices and the sugar into a small, oven-proof non-stick-frying pan. Heat gently until the sugar has melted and the pineapple is caramelised.

  3. Meanwhile, whisk the flour, eggs and milk together in a bowl. Stir in the sugar and the mint leaves. You should have a thick mixture, the consistency of whipped cream. Add more milk if necessary.

  4. Pour the mixture onto the pineapple and then transfer to the oven and bake for 15-20 minutes, until the sponge is golden and springy to the touch.

  5. Remove from the oven and turn out onto a plate to serve.

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This recipe is from...

Ready Steady Cook bbc_two Ready Steady Cook

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