50g soft brown sugar
1 medium pineapple, peeled, cored and sliced (we reserved the juice from this undertaking for later use) - if you don't have fresh, then tinned pineapple rings in juice will be fine.
100g softened butter
100g golden caster sugar
100g self-raising flour (we used Dove's Farm gluten free SR Flour)
1 tsp baking powder (we used Dr Oetker gluten free)
1 tsp vanilla extract
2 large eggs
The pineapple was prepared using an Oxo Good Grips pineapple
device... it was a two person job but we were pleased it worked well. Next, Sous Chef J arranged 4 pineapple rings on top of the butter/sugar mix.
Placing the butter and sugar in a bowl, we used an electric hand mixer to cream them together. The eggs were add, one at a time, before including the flour and baking powder. The mix came together nicely and looked creamy and light in colour. We then mixed through about 2 Tablespoons of the reserved pineapple juice and made sure it was fully combined to a soft consistency.
Sous Chef J has developed a liking for helping with "cook's reward" activities and is keen to assist with "checking the mix tastes OK".
We have also repeated this recipe making a square traybake cake (pics show both baking sessions) and Sous Chef J's "Singular Pineapple Upside Down Tarts" ....they were fab and are the header pic.