Neven Maguire's Pineapple & Rum Butterscotch Upside Down Cake

INGREDIENTS

• 175g Butter, plus extra for greasing
• 1 Tub Simply Better Handmade Rum Butterscotch Sauce
• 1 Simply Better King Pineapple
• 175g Caster Sugar
• 3 Simply Better Irish Corn Fed Free Range Eggs
• 175g Self-Raising Flour
• 1 Tsp. Baking Powder
• Good Pinch of Simply Better Achill Sea Salt
• 2 Tbsp. Simply Better Jersey Milk
• Simply Better Irish Made Rum & Raisin Vanilla Ice Cream, to serve

METHOD

1. Preheat the oven to 180°C (350°F/Gas Mark 4). Grease a 9” round non-stick baking tin and then spoon the rum butterscotch sauce into the bottom of the tin in an even layer. Peel the pineapple and cut into 1cm rings. Stamp or cut out the core from one slice and then cut the remainder into quarters removing the cores – you’ll need about 425g of prepared pineapple in total. Put the whole ring in the middle of the tin on top of the rum butterscotch sauce and arrange the quarter rings around it, packing them in quite tightly.
2. Cream the butter and sugar together in a large bowl until pale and light. Gradually add the eggs, mixing well between each addition. Sift the flour, baking powder and salt into the bowl, then add the milk and fold together until smooth. Spoon over the arranged pineapple pieces and using a palette knife spread level. Bake for 30 minutes, or until risen and golden brown – a skewer inserted into the middle of the cake should come out clean.
3. Leave the cake in the tin to cool for 1 minute and then loosen the sides with a palette knife and carefully turn out on to a cake stand. This cake is best served warm or at room temperature cut into slices on plates with a good scoop of the ice cream.