PINEAPPLE UPSIDE DOWN PUDDING

25 g (1 oz) butter
50 g (2 oz) soft brown sugar
227 g (8 oz) can pineapple rings, drained
4 glace cherries, halved
1 tablespoon golden syrup

For the sponge
100 g (4 oz) butter, softened
100 g (4 oz) caster sugar
2 eggs, lightly beaten
1/4 teaspoon mixed spice
175 g (6 oz) self- raising flour, sifted

Cooking time 50 minutes, Oven temperature 180°C, 350°F, gas 4

Lightly grease a 15-cm/6-in round cake tin. Melt the butter in a saucepan, add the sugar and syrup and pour over the base of the tin.

2. Arrange the pineapple rings and cherries decoratively in the base, placing the cherries rounded side down.

To make the sponge mixture, beat the butter and sugar until soft and creamy.

Gradually beat in the eggs and using a metal spoon, fold in the spice and flour.

Spoon the mixture over the fruit in the tin, carefully smooth the top and bake in a moderate oven for about 50 minutes or until the sponge is firm and golden.

Turn out the sponge on to a serving plate, and serve immediately with custard or cream.