Rum & pineapple upside-down pudding

What do you get when you cross a rum baba with upside-down cake? This pud – as good hot as it is cold the next day. I wouldn’t suggest it for breakfast, though, given the amount of rum in it!

SERVES 8-10 PREP 15 mins COOK 40 mins EASY V

200g self-raising flour

1 tsp baking powder 200g butter

200g light muscovado sugar 4 eggs, lightly beaten

4 tbsp dark rum

½ tsp cracked black pepper 1 tsp vanilla extract

For the topping

75g butter, softened

75g dark muscovado sugar 3 tbsp dark rum

7 pineapple rings from a can,

any syrup drained

For the rum cream 150ml double cream

2 tbsp golden caster sugar 1 tbsp dark rum 1 Heat the oven to 180C/160C fan/ gas 4. First, make the topping. Beat the butter and sugar together with an electric whisk until creamy, then mix in the rum. Spread over the base and up the side of a 20cm cake tin (ensure it is not loose-bottomed). Arrange the pineapple rings on top. 2 Tip the flour, baking powder, butter, sugar, eggs, rum, black pepper and vanilla into a large bowl, and beat with an electric whisk until the mixture is completely combined, soft and fluffy.

3 Spoon the mixture over the pineapple rings and carefully smooth with a spatula, being careful not to disturb the pineapple. Bake for 35-40 mins, then leave to cool in the tin for 5 mins. Meanwhile, for the rum cream, whisk the cream, sugar and rum to soft peaks using an electric whisk. Invert the cake onto a plate and serve warm with the cream. Or, leave to cool completely. Will keep covered at room temperature for up to three days.

PER SERVING (10) 549 kcals • fat 33g • saturates 20g •

carbs 51g • sugars 35g • fibre 1g • protein 5g •

salt 0.9g