Last week I had half a tin of pineapple left over after using the rest in another recipe, so instead of just eating them as they were, I decided to try out a pudding from my childhood but making it gluten free. It rose really well and was light and fluffy which sometime the GF flour doesn’t do.

Gluten Free Pineapple upside down cake
Serves 4

Ingredients for the sponge
160g plain gluten free flour
1/4 of a teaspoon of Xanthan gum
1 teaspoon of GF baking powder
1/2 teaspoon of ground cinnamon
1/4 salt
200g golden or white caster sugar
110g butter
2 eggs
1/2 teaspoon of vanilla essence
40ml milk

Ingredients for the topping
4 pineapple ring
4 glacé cherries
1 tablespoon of golden or white caster sugar
20g butter

Method

Pre heat the oven to 180°C.

Firstly cream together the butter and sugar for the topping, place a pineapple ring in the bottom of a small oven proof bowl and pop a cherry in the middle then scatter the sugar cream over this.

Next cream together the rest of the sugar with the butter, then whisk in the eggs, vanilla essence and milk.

In another bowl stir together the flour, xanthan gum, salt, cinnamon and baking powder.

Pour this into the eggy mixture and mix together well, Then fill the oven proof bowls, leaving an inch at the top and bake in the oven for about 20 minutes.

Check with a clean skewer after 15 minutes as the size and shape of the bowl will make a difference to the timing.

Serve with cream or custard.