Pineapple upsidedown cakes with rum cream

‘This was one of my favourite cakes as a kid. I have given it a grown-up makeover here with the addition of quite a lot of rum. It enhances the flavour tenfold but if you would rather not use it, just add a little apricot jam to the reduced pineapple juice to make the glaze.’

MAKES 4 individual pineapple cakes PREP 20 mins plus 12 hrs marinating COOK 15 mins EASY V

1 x 220g tin pineapple rings, in juice (4 slices) 90ml dark rum

50g soft butter, plus extra for greasing

50g caster sugar

1 medium egg, lightly beaten 50g self-raising flour pinch of salt

2½ tbsp golden syrup 100ml double cream

1 Drain the tinned pineapple slices, reserving the juice. Put the pineapple rings in a bowl with 75ml of the rum. Cover and chill for 12 hrs to marinate. After 12 hrs, drain off the marinade, reserving the rum and adding it to the tinned pineapple juice.

2 Preheat the oven to 180C/160C fan/gas 4. Grease the bases of 4 Yorkshire pudding moulds (10cm diameter at the widest point) and line with baking parchment.

3 Beat together the butter and sugar in a bowl with an electric whisk or in the bowl of a stand mixer until light and creamy. Gradually mix in the egg and whisk until smooth. Add the flour and salt, and gently fold together until combined. Add 11/2 tbsp of the reserved pineapple juice and rum. Divide 11/2 tbsp of the golden syrup between the bottoms of the moulds and place the marinated pineapple slices on top. Gently spread the cake batter on top of the pineapple slices. 4 Bake in the oven for about 15 mins until the cakes are just firm in the centre and a skewer inserted into the middle comes out clean. Remove from the oven, allow to cool slightly for about 10 mins, then carefully remove them from the moulds (a palette knife helps to release them easily). Mix the remaining 1 tbsp of golden syrup into the reserved pineapple juice and rum glaze and brush the top of the pineapple slices.

5 To make the rum cream, whisk the cream in a bowl until soft peaks form, then add the remaining 15ml of rum and whisk until the cream forms stiff peaks. Serve the cakes warm with the rum cream.

PER SERVING 450 kcals • fat 25g • saturates 15g • carbs 39g • sugars 29g • fibre 1g • protein 4g • salt 0.7g

Recipe adapted from New Classics by Marcus Wareing (£20, Harper Collins). Photography © Jonathan Gregson 2017. Marcus returns as a judge on the new series of Masterchef: The Professionals on BBC Two this month.