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RC pineapple upside down


One of the official Pampered Chef recipes, fab for the new RockCrok dishes. Whether you have this with a cuppa or as pudding with custard it’s entirely up to you.

50 g butter
50 g light soft brown sugar
7 canned pineapple slices,
7 cocktail maraschino flavour
cherries, drained
175 g self-raising flour
¾ teaspoon baking powder
175 g golden caster sugar
100 g butter, melted and slightly
100 ml semi-skimmed milk
2 eggs

1. For topping, melt 50g butter in Rockcrok Everyday Pan over a medium heat 1 – 2 minutes or until melted. Add brown sugar;  cook until sugar is dissolved and bubbling, stirring continuously.  Remove from heat.

2. Arrange pineapple slices in a single layer in base of pan. Place a cherry in centre of each pineapple slice.

3. For cake, place flour, baking powder and caster sugar in Classic Batter Bowl; mix well. In Small Batter Bowl, whisk melted butter, milk and eggs together until well combined using Stainless Whisk.

4. Pour egg mixture into the flour mixture; whisk together until well combined and smooth. Slowly pour cake batter over pineapple. Microwave, covered, on HIGH 9 – 10 minutes or until a wooden cocktail stick comes out clean when inserted into centre of cake.

5. Remove pan from microwave. Run Skinny Scraper around cake edges to loosen. Immediately invert cake onto serving plate.

Serve warm.

Chef’s Corner
To oven bake: Preheat oven to 190ºC/fan 170ºC/Gas 5. Prepare cake as
directed in steps 1 to 4, but oven bake, uncovered, for 35 – 40 minutes or
until sponge is fully cooked. Remove from oven and finish as recipe directs.
Serves 7
Nutrients per serving: Energy 1768kJ/421kcal, Protein 4.9g, Carbohydrate 60.1g,
Sugars 40.4g, Fat 19.7g, Saturated fat 11.8g, Fibre 1.3g, Salt 0.6g