UPSIDE-DOWN PINEAPPLE CAKES

1 x 440g tin Goldcrest pineapple slices

1/3 cup (80ml) firmly packed brown sugar

90g butter, softened

½ cup (125ml) castor sugar

2 eggs, beaten

1¼ cup (310ml) self-raising flour, sifted

custard, to serve

Preheat the oven to 180°C and grease a six-hole muffin pan.

Drain the pineapple, reserving 2 tbsp (30ml) of the juice.

Sprinkle the brown sugar over the base of the muffin pan and arrange the pineapple slices over the sugar.

Using an electric mixer, beat the butter and castor sugar until light and fluffy. Add the eggs, one at a time, beating after each addition. Add the flour and reserved pineapple juice and stir to combine.

Spoon the mixture over the pineapple slices and bake for 30-40 minutes or until a skewer inserted into the cake comes out clean.

Allow to cool in the pan for 5 minutes, then turn out onto a wire rack. Serve with custard.

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