INDIVIDUAL COCONUT & PINEAPPLE UPSIDE-DOWN CAKES

Individual coconut & pineapple upside-down cakes image

Retro puds are back! These individual cakes with a cherry on top are a lovely way to finish off a special Sunday lunch

Provided by Lucy Netherton

Time 45m

Number Of Ingredients 13

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

Steps:

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

Nutrition Facts : Calories 560 calories, Fat 34 grams fat, SaturatedFat 22 grams saturated fat, Carbohydrate 62 grams carbohydrates, Sugar 44 grams sugar, Fiber 2 grams fiber, Protein 6 grams protein, Sodium 0.88 milligram of sodium