And, always up for a challenge, I'm going to endeavour, over the next ten weeks, to post my own Bake-Off Challenges based loosely on the challenges set in the Bake-off marquee.
Week One was cake week.
I was thinking about starting this challenge, and wondering what cake to make for my first challenge. C helped me out: "Mummy, there's not much in the sweet treat box" (they can have something from the sweet treat box in their packed lunch each day). "No, I was thinking of making a cake in the next day or two." Without a moment's hesitation he replied, "Yes, a pineapple upside-down cake please. I've seen a tin of pineapple in the cupboard." I couldn't argue with that now, could I?
Here's my recipe:
Set the oven at 180C.
Beat 50g butter and 50g soft brown sugar together and spread over the bottom and up the sides of the tin.
Lay out your pineapple slices over the bottom of the tin, filling any gaps with smaller pieces of pineapple or some glace cherries if you prefer.
Beat together 100g butter, 100g caster sugar, 100g self-raising flour, 2tbsp baking powder, 2 eggs, 1tsp vanilla extract, and 2 tbsp pineapple juice or syrup from the tin. Spread this mixture evenly over the pineapples in the tin.
Bake for 35 minutes.
Notes - if you have an awful oven (that heats from top and bottom rather than sides) then be prepared with some foil to cover the top once golden brown to prevent it burning. Don't use a loose-bottomed tin as the sugar/butter topping will seep out.