I love the order of these little smores-in-a-box. Packaging items in their own containers is a fun and practical way to serve your guests, both kids and adults alike!
Okay, this is totally yummy! A classic British dessert and one that will be really easy for you to make. Adding spiced rum caramel is scrumptious…maybe this should be in the sexy, decadent food post! We’ve converted the measurements from grams to ml for ease of the recipe (even though ml is usually the measurement for liquids, it’s fine to use for all ingredients in this recipe).
Pineapple upside-down cake
- 150 ml of butter, softened
- 150 ml of caster sugar
- 2 eggs
- 150 ml of self-raising flour
- 1 pinch of salt
- 4 fresh pineapples, cut into 2.5cm thick rings
- 80 ml of rum
Spiced rum caramel
- 135 ml of glucose syrup
- 175 ml of caster sugar
- 300 ml of whipping cream
- 15 ml of unsalted butter
- pinch of salt
- 80 ml of rum
To plate
- 1 dollop of clotted cream*
- 1 fresh pineapple, finely diced
*Clotted cream is a very thick, slighted gooey cream that is often used on scones.
- Begin this pineapple upside-down cake by making the spiced rum caramel. Heat the whipping cream. Saturate the glucose and sugar with a little water and put on a high heat. Cook to a dark caramel
- Keep simmering the caramel until fully emulsified and a thick. Take it off the heat and whisk in the butter, salt and rum. Set aside
- To make the cake, heat the oven to 350F. Cream the butter and sugar together until light and fluffy. Slowly beat in the eggs until incorporated. Fold in the flour and the salt
- Put enough caramel into the moulds to cover the base – this should be about 1/2cm thick. Reserve the rest of the caramel. Put a pineapple ring in each
- Fill the rest of the moulds with the cake mixture and put into the oven to cook. When light brown, remove from the oven and place on a wire rack to cool
- Carefully slide the cakes from their moulds, making sure the pineapple does not pull away from the cake base
- To plate, put a cake on each plate. Scatter the diced pineapple over the cake, and quenelle some clotted cream. Place the quenelle next to the cake
- Rewarm the rest of the caramel and pour some over over the top of the pineapple upside-down cakes. Serve immediately
To quenelle, hold a spoon with the rounded bottom up. Place the far edge of the spoon into the mixture with the near edge close to the surface but not touching it. Drag the spoon towards you, twisting your wrist up. The mixture should curl up with the shape of the spoon and fold into an egg shape
Recipe Credit: Chef Marcus Wareing
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