Pineapple upside-down cake

• servings: 8-10

Ingredients

150g margarine, at room temperature

25g brown sugar

1 x 220g tin of sliced pineapple

Glacé cherries

Whole walnuts (optional)

175g self-raising flour

125g caster sugar

2 eggs

2 tbsp juice from tinned pineapple

Pinch of salt

Directions

1 Preheat the oven to 190cc/1700c fan/gas mark 5 and grease a 2-pint casserole dish with 25g of the margarine. Sprinkle in the brown sugar.

2 Arrange the pineapple rings in the base, and half-rings along the sides. Decorate with the cherries and walnuts (if using).

3 Combine the flour, caster sugar, eggs, pineapple juice, salt and remaining margarine in a mixing bowl. Beat until smooth and creamy, then pour into the prepared dish.

4 Bake for 25-30 minutes until a skewer inserted into the centre comes out clean. Leave to cool slightly, then invert onto a serving dish before slicing.