Heat the oven to 175oc.
Take 4x450ml foil cups, melt 40g butter and mix together with 40g sugar, brush half this mix into the cups. Take the peeled pineapple, cut 8 x 2cm slices, cut the centre out using a 30mm cutter and cut the slice into a ring using a 80mm cutter.
Heat the remaining butter and sugar mix in a frying pan, make a light caramel, not too dark. Add the pineapple rings to the pan getting a light golden colour on each side, then place 1 in each foil cup, with a spoonful of caramel. Then chill to set the caramel. Keep the remaining cooking juices to pour over later.
To make the cake mix, put all the remaining ingredients in a mixer machine and mix for one minute or until smooth and put into a piping bag. Pipe the mix onto each ring evenly leaving about 1cm space from the top.
Bake for 20 minutes or until the sponge is cooked.
Serve hot with some of the excess cooking liquid spooned over the top and Jersey cream on the side.
Heat the oven to 175oc.
Take 4x450ml foil cups, melt 40g butter and mix together with 40g sugar, brush half this mix into the cups. Take the peeled pineapple, cut 8 x 2cm slices, cut the centre out using a 30mm cutter and cut the slice into a ring using a 80mm cutter.
Heat the remaining butter and sugar mix in a frying pan, make a light caramel, not too dark. Add the pineapple rings to the pan getting a light golden colour on each side, then place 1 in each foil cup, with a spoonful of caramel. Then chill to set the caramel. Keep the remaining cooking juices to pour over later.
To make the cake mix, put all the remaining ingredients in a mixer machine and mix for one minute or until smooth and put into a piping bag. Pipe the mix onto each ring evenly leaving about 1cm space from the top.
Bake for 20 minutes or until the sponge is cooked.
Serve hot with some of the excess cooking liquid spooned over the top and Jersey cream on the side.
