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(c) Julia Briggs for The English Tea Store, all rights reserved.

This is a cake you can eat as a pudding hot from the oven with cream or custard or leave it to cool and have a piece with a nice cup of Hawaiian Colada Rooibos tea. You will need for the cake:

Oven 180 C, 350 F or Gas mark 4

4 oz butter
4 oz sugar
4 oz Self Raising flour
2 eggs.

Cream the butter and sugar together until light and fluffy then add the eggs one at a time with a tablespoon of flour with each egg to stop the mixture curdling. Fold in the flour. Now for the fruit part.

Four drained pineapple rings (fresh or from a tin will do)
1 oz butter
2 oz demerara sugar
a little honey and some glace cherries, halved.

Melt the butter and stir in the sugar and honey, spread over the base of an eight inch sandwich tin and arrange the pineapple slices and the glace cherries, shiny side down, in the tin carefully. Very carefully spoon the cake mixture on to the top of the pineapple slices and smooth the top. Bake for 30-35 mins until golden and firm to the touch. Turn out onto a warm serving dish if using as a pudding or a plate if you want a cake. Whatever you use it for make sure you turn it out carefully and cleanly and your fruit will be on top and your cake will be underneath!

~JB

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