A classic dessert, caramelised pineapple topped with light sponge cake, turned out to show its glorious colours.
½ pineapple, peeled and sliced thinly into rounds
55g/2oz caster sugar
170g/6oz self-raising flour
2 free-range eggs
5fl oz/¼ pint milk
55g/2oz caster sugar
handful fresh mint leaves, shredded
Preheat the oven to 220C/425F/Gas 7.
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.
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.
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.
Remove from the oven and turn out onto a plate to serve.
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