Pineapple Upside-Down Cake with Pineapple Caramel and Lemon Curd Custard

Method

Step one

Preheat oven 170°C, 325°F, gas mark 3.

Step two

Drain pineapple, reserving the juice. Keep 10 pineapple slices whole and cut the rest into quarters.

Step three

Caramelise the whole pineapple slices using the honey.

Step four

Caramelise quartered pineapples in the pineapple juice and any honey remaining in the pan, reducing till thick.

Step five

Cut the whole sliced pineapple into 3.

Step six

Cream together the butter and 250g of the sugar till fluffy.

Step seven

Slowly beat in the eggs & orange juice.

Step eight

Fold in the self-raising flour and salt.

Step nine

Place caramelised pineapple on bottom of mould and spoon cake mixture on top.

Step ten

Bake in oven for 16 minutes. Check cooked, remove and cool.

Step eleven

To make the Bird’s Custard, combine the Bird’s Custard Powder and 50g of sugar, add little cold milk to smooth paste. Bring the rest of the milk to a boil.

Step twelve

Pour the boiling milk into the custard mix, whisk and return to the pan.

Step thirteen

Leave to simmer for 2 minutes on low heat to thicken and then add lemon curd, check consistency.

Step fourteen

Drizzle custard onto the plates, place pineapple cake on the centre of the plate.

Step fifteen

Spoon the caramelised pineapple pieces around the plate and spoon raspberries around plate and garnish with raspberries and fresh basil.