INGREDIENTS For the Topping 50g Butter 50g Soft Brown sugar Tinned Pineapple Rings (drained, but syrup kept) Glace Cherries For the Cake 100g Butter 100g Caster Sugar 100g Self raising flour 2 Medium eggs METHOD Heat oven to 180C/160C fan/gas 4. For the topping, beat the butter and sugar together until creamy. Spread over the base and a quarter of the way up the sides of a 20-21cm round cake tin. Arrange pineapple rings on top, then place cherries in the centres of the rings. Place the cake ingredients in a bowl along with 2 tbsp of the pineapple syrup and, using an electric whisk, beat to a soft consistency. Spoon into the tin on top of the pineapple and smooth it out so it’ level. Bake for 35 mins. Leave to stand for 5 mins, then turn out onto a plate. Serve warm with a scoop of ice cream.