Tin pineapple rings, drained

Approx. 10 glace cherries

200g golden syrup

200g butter

50g oil

250g sugar

3 eggs

250g s r flour

Tsp baking powder

50ml milk


6 egg yolks

125g sugar

400ml milk

1 vanilla pod


1. Butter and line a 20cm cake tin

2. Pour in the syrup

3. Lay the pineapple in a single layer on the base. Put a cherry in the hole of each

4. Sponge – beat the butter, oil and sugar

5. Add eggs, then flour etc

6. Spoon onto the fruit. Bake at 180c for approx. 50-60mins

7. Custard - whisk the yolks and sugar until they’re pale and creamy

8. Put the milk and vanilla seeds into a pan and bring it really slowly to just below the boil

9. When it’s come to the boil, take it off the heat and pour over the egg mix and whisk it well

10. Put back on the heat and cook for 5mins on low heat to thicken

11. Serve warm sponge and custard