£1 Wonders
By Jamie Oliver
45 mins
Not Too Tricky
serves 12
About the recipe
This brings back so many childhood memories for me – my primary school used to bake a cracking upside-down cake. Embracing the beauty of tinned fruit, this version delivers big on old-school flavour. I’m also making the most of store-cupboard classics, which come together to create one of the easiest desserts ever – you’ll soon know the recipe by heart.
Recipe From
Ingredients
200ml runny honey
2 x 425g tins of pineapple rings in juice
200ml vegetable oil
200g self-raising flour
500ml natural yoghurt
200g desiccated coconut
2 large eggs
12 glacé cherries (60g)
Top Tip
EASY SWAPS
You could use any large, sliced tinned fruit in this pud – pears, apples, rhubarb, whatever you fancy.
Method
- Preheat the oven to 180°C/350°F/gas 4. Place your largest non-stick frying pan on a medium-high heat with 1 tablespoon of the honey, then arrange 12 pineapple rings on top in a single layer, reserving the juice for later. (This might be a bit of a squeeze, but you’ll fit them in – see the tip for what to do with any leftover pineapple.) Cook for 4 to 5 minutes on just one side, or until the honey has almost disappeared and the pineapple is starting to caramelise.
- Place the remaining honey into a large mixing bowl with the vegetable oil, flour, 200ml of yoghurt and most of the desiccated coconut. Crack in the eggs and use a spatula to mix together, then loosen with 2 tablespoons of the reserved pineapple juice.
- Line a 30cm x 20cm roasting tray with greaseproof paper. Arrange the pineapple rings in the tray caramelised-side down and so they’re slightly overlapping, drizzling over any remaining pan juices, then place a glacé cherry in the centre of each ring. Pour over the batter, level off the top, then bake for 30 minutes, or until beautifully golden.
- Carefully turn the cake out onto a board and peel off the greaseproof. Top with a dollop of yoghurt and sprinkle over the reserved desiccated coconut, to serve.
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