by Pam

Ingredients:

175g self raising flour ( or plain flour plus a heaped teaspoon of baking powder )

175g of sugar ( caster sugar if you have it )

175g margarine or butter

1 – 2 tins of pineapple rings.

3 eggs

2 tablespoons of treacle.

Method:

Start by making the cake mix. This is a basic sponge mix, of equal amounts of butter, sugar, flour.

In a bowl cream the margarine or butter together with the sugar, and then add the beaten eggs, a little at a time. Mix well, then add the sieved flour, until the mixture is smooth.

Grease a cake tin, and line with greaseproof paper.

Place the pineapple rings in the bottom of the tin. Drizzle slightly warmed treacle over the pineapple, top with the cake mixture.

Bake in the oven at 180°C for 25 minutes.

Let the cake cool. Ease around the cake with a knife. Place a plate over the top, and quickly invert the cake. Otherwise you may be able to lift the cake straight out using the sides of the baking paper, then invert it onto your serving plate.

Serve hot or cold with cream, ice cream, or custard.