- Pineapple Upside Down Tray Bake.jpg (36.5 KiB) Viewed 1250 times
Takes: 55 minutes (plus cooling time)
Serves: 12
No nutritional information available.
Ingredients
- 250g butter, softened, plus extra for greasing
- 8 canned pineapple rings, halved, plus 3 tbsp juice from the can
- 8 kumquats, halved (optional)
- 125g caster sugar
- 4 eggs
- 250g self-raising flour
- ½ tsp bicarbonate of soda
Method
1. Preheat the oven to to 180°C/160°C Fan/Gas Mark 4. Grease a 30cm x 21cm baking tin. Arrange the pineapple ring halves in the bottom of the tin, using the picture as a guide, then put half a kumquat into each half-moon, if using.
2. Using an electric mixer, cream the butter and sugar together in a bowl until light and fluffy. Add the eggs, one at a time, and beat in until well combined.
3. Sift in the flour and bicarbonate of soda and fold in. Add 2 - 3 tbsp of pineapple juice until the batter drops from a spoon. Spoon the batter on top of the pineapple in the tin. Level out the top and bake for 40 - 45 minutes or until risen and firm in the centre.
4. Leave to cool in the tin for 5 minutes, then invert out onto a board or platter. Serve warm or cooled with custard or ice cream, if liked.
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