Mini pineapple upside-down cakes

Name: Mini pineapple upside-down cakes
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 12 servings
Ingredients: 60 g Golden syrup; 220 g Pineapple chunks (tinned), drained, 2 tbsp juice kept; 125 g Butter, softened, plus extra for greasing; 125 g Caster sugar; 2 Eggs; 150 g Self-raising flour; 3 ml Vanilla extract

Little golden sponges baked over pineapple and golden syrup in a muffin tin, then flipped to reveal sticky tops. A retro American favourite that kids love to turn out.

Ingredients

60 g Golden syrup
220 g Pineapple chunks (tinned), drained, 2 tbsp juice kept
125 g Butter, softened, plus extra for greasing
125 g Caster sugar
2 Eggs
150 g Self-raising flour
3 ml Vanilla extract

Method

Heat the oven to 180°C (160°C fan). Grease a 12-hole muffin tin well. Put a teaspoon of golden syrup in each hole, then a few pineapple chunks.
Beat the butter and sugar until fluffy, beat in the eggs, then fold in the flour, vanilla and the reserved pineapple juice.
Spoon the batter over the pineapple, filling each hole about two-thirds full. Bake for 18 to 20 minutes until risen and golden.
Leave for 5 minutes, run a knife round each one, then put a board on top and flip the tin over (a grown-up job). Lovely warm with custard or ice cream.