Pineapple upside-down cake, spiced rum caramel, and Devonshire clotted cream


First published in 2015
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Pineapple upside-down cake

Spiced rum caramel

  • 80ml of rum
  • 175g of caster sugar
  • 135ml of glucose syrup
  • 15g of unsalted butter
  • 5g of salt
  • 300ml of whipping cream

To plate

Begin this pineapple upside-down cake by making the spiced rum caramel. Bring the whipping cream to the boil and remove from the heat. In a separate pan, saturate the glucose and sugar with a little water and put on a high heat. Cook to a dark caramel
  • 300ml of whipping cream
  • 135ml of glucose syrup
  • 175g of caster sugar
Add the hot cream and keep simmering the caramel until fully emulsified and thick. Take it off the heat and whisk in the butter, salt and rum. Set aside
To make the cake, heat the oven to 180°C/Gas mark 4. Cream the butter and sugar together until light and fluffy. Slowly beat in the eggs until incorporated, before folding in the flour and salt
  • 150g of butter
  • 150g of caster sugar
  • 2 eggs
  • 150g of self-raising flour
  • 1 pinch of salt
Pour enough caramel into the cake moulds to cover the base- about 1/2cm thick. Reserve the rest of the caramel. Place a pineapple ring into each mould
Preheat the oven to 180˚C/gas mark 4. Cover the pineapple rings with cake mixture so that the moulds are filled and bake in the oven for 25 minutes. 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, place a cake on each plate. Scatter the diced pineapple over the cake and quenelle some clotted cream next to the cake
Reheat the rest of the caramel and pour some over over the top of the pineapple upside-down cakes. Serve immediately
First published in 2015
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