I’m in the middle of one, while writing. It’s a bit like a coarse souffle, the bottom- that was top in the oven- is crunchy and rich from the butter, the cake is moist and lovely with chunks of pineapple and lovely and wet right under the pineapple ring. What would make it a great, accomplished dessert would be a scoop of some lovely sorbet on the side, maybe coconut or passion fruit. I’ll remember that when having people over for dinner next time.

For 4 of those I used 25 g of butter creamed with same amount of sugar and a tbsp of rum, generously spread on the bottom of my creme brulee ramekins. Canned pineapple rings were too big, so needed a good trim,but eventually were placed on the bottom with  a cherry in the middle( I used cherries in kirsch leftover from Black Forrest Gateaux). Then the cake mix;

70 g of butter and caster sugar, 1 whole egg, 70 g of self raising flour, 25 g of desiccated coconut, half a tsp of baking powder and about 2 pineapple rings finely chopped. I thought it was a bit too thick, so I added a bit of pineapple juice to loosen it. Also, filling up the ramekins too much is not clever, as they will overflow and will be a mess to get out later. One learns from one’s mistakes( occasionally).

Well pleased with oneself. 🙂