Upside Down Pineapple & Lavender Pudding Cake (V) from The Canny Cook

By Erin Brown
Related Categories: Cookbook Confidential

“A real classic. I remember my mother making this for Sunday lunch many years ago, although she did not use lavender in hers. I added the fresh lavender after cooking at Castle Farm in Kent for ITV’s This Morning.” Phil Vickery, author of The Canny Cook

Serves 6-8

300g caster sugar

8 rings canned pineapple, drained really well

6–8 sprigs fresh lavender, flowers picked (optional)

3 eggs, at room temperature

125g self-raising flour

125g unsalted butter, melted

Ice cream or crème fraîche, to serve (optional)

Preheat the oven to 180°C/gas mark 4. Line a 28 × 24cm non-stick baking tray.

Place 200g of the sugar into a medium-sized, non-stick frying pan, add a little water and then place over a medium heat until caramelised: the sugar will melt, then it will turn into a light caramel.

Carefully pour the caramel into the baking tray and spread evenly, then leave to cool.

Place the pineapple rings onto the cooled caramel, then fill the centres with the lavender, if using.

Place the eggs and the rest of the sugar together in a bowl and whisk until it becomes light ribbons. Add the flour and then the melted butter and gently mix.

Pour the batter over the pineapple and lavender. Bake for 25–30 minutes, or until light golden brown and well risen.

Remove from the oven, then leave to cool for 10 minutes before carefully turning out. Eat warm with ice cream or crème fraîche – or both!