Ingredients

• Green’s Vanilla Sponge
• 2 eggs
• 100g softened butter
• 50g brown sugar
• 5 Pineapple rings
• Borwick’s Cherries
• Pearce Duff Custard
• Water

TO PREPARE THE TOPPING:

1. Preheat the oven to 180/ 160 C fan
2. In a small bowl, beat 50g butter and brown sugar until creamy.
3. Spread over the base of your tin and up 1 cm of the sides. Arrange the pineapple rings around the base of the tin and then place a cherry in the Centre of each ring.  

TO PREPARE THE CAKE:

1. Empty the cake mix into a large bowl and add the eggs, 100ml of water and 50g of butter.
2. Whisk together on a low speed for 30 seconds until the mix is moistened, and then continue to whisk on a high speed for 2 minutes until thick and creamy.
3. Pour the cake mix over the pineapple and bake for 30 minutes.
4. Once baked leave to cool slightly in the tin for 5 minutes, then turn out onto a plate and cut into pieces.

TO MAKE THE CUSTARD:

1. Empty the contents of the custard mix into a measuring jug.
2. Pour boiling water up to the 425 ml level
3. Whisk for 30 seconds. The level will drop, so top up to the 425 ml line again with more water.
4. Serve the custard with the cake to create the ultimate Pineapple Upside Down Cake