Ingredients
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
Custard:
6 egg yolks
125g sugar
400ml milk
1 vanilla pod
Method
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
