Pineapple Upside Down

Preparation Time: 15 mins
Baking Time:
Baking Temperature: 180ºC (360ºF).
Makes 6 wedges
Ingredients
For The Batter

• 1 cup plain flour (maida)
• 1 1/2 tsp baking powder
• 1/2 tsp baking soda
• 4 tbsp melted butter
• 1/2 cup sugar
• 3/4 cup condensed milk

Other Ingredients

• 1/2 tbsp melted butter
• 3 tbsp honey
• 10 fresh pineapple slices , cored
• 10 glace cherry

Method
For the batter

1. Combine all the ingredients along with 5 tbsp of water in a bowl and mix gently to make a smooth batter of dropping consistency. 
2. Keep aside.

How to proceed

1. Grease a 175 mm. (7") diameter cake tin with the butter.
2. Spread the honey evenly at the base of the tin.
3. Arrange the pineapple slices decoratively on the top of the honey layer and place a glazed cherry in the centre of each cored pineapple ring.
4. Pour the batter gently over the pineapple rings and bake in a pre-heated oven at 180ºc (360ºf) for 30 minutes or till the cake leaves the sides of the tin.
5. Remove and keep aside to cool.
6. Run a knife around the sides and invert the cake carefully on a serving dish.
7. Cut into 6 equal wedges and serve immediately.