2 tbsp Golden syrup

Almond flakes

2 pineapple rings

Vanilla pod  or  a tbsp vanilla essence)

125g Self raising flour

1 large egg

2 tbsp butter (room temperature)

4 tblsps caster sugar (if using vanilla sugar only use 3 tbsp of caster sugar)

 

Prep time: 10 mins

Bake time; 30 mins

Total time: 45mins

serves: 2 people

 

1. Preheat oven to 180c/350F

2. Butter 2 ramekins

3. Add 1 tbsp of syrup to each ramekin

4. Add pineapple ring to each ramekin, add almond flakes to fill the hole in the middle of the pineapple ring

5. In a mixing bowl, add 2 tbsps of butter (softened to room temp), add 4 tbsps of caster sugar

6. Use whisk to cream the ingredients until forms a soft creamy paste

7. Beat the egg, scrape seeds from vanilla pod, add to egg and whisk

8. Gradually beat egg mixture into creamed butter and sugar mix

9. Sieve flour into bowl with mixture and whisk as you add, making sure there are no lumps, the mixture should have a nice light gooey consistency and should come off a spoon easily, if mixture appears too thick, add milk to loosen.

10. Bake for 25-30mins, remove from oven and set the ramekins aside to stand on wire rack for 5 mins

11. Use knife to prize the cake from the ramekins

12. Invert cakes onto plate by laying plate on top of ramekin and turning ramekin upside down so plate is now underneath, remove ramekin, cake should be left on plate with syrupy pineapple and almond topping.

13. Serve with cream, custard or ice cream.