Little pineapple upside down cakes

pineapplecake

Tonight I had a flushed, tired, whinging toddler on my hands and no pudding planned. But sometimes everyone needs something sweet. The whole thing took 20 minutes, 15 of which were oven time. Five of those 15 were taken up with spoon licking.

The quantities are in ounces because the maths, dividing down from four times the quantity, was so much easier.

The quality of the picture is because a toddler soaked my phone in spit and cake batter.

Makes 3 muffin sized cakes

1 egg

2 ounces of self raising flour

2 ounces of soft butter

2 ounces of golden caster sugar

A few chunks of pineapple

Put the egg, flour, butter and sugar in a food processor and mix till smooth and whippy. Butter three holes of a muffin tin, layer a few chunks of pineapple in the bottom and top with batter.

Cook at 180 degrees (or on a grid shelf on the bottom of the Aga roasting oven) for 15 minutes.

I ate 2.5 of the three.

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