225gpineapple rings in juice, drained with 2 tbsp juice reserved
For the sponge
100gmargarine
100ggolden caster sugar
175gself raising flour
1 tspbaking powder
Instructions
Preheat the oven to 180ºc / 350ºf / Gas 4. grease an 18cm / 7in round cake tin.
In a bowl, beat the butter and dark brown sugar together until soft and creamy. Spread the butter mixture evenly over base of the tin. Arrange pineapple rings on top, cutting to fit.
For the flan base, put the butter, sugar and eggs in a bowl. Sift in flour and baking powder. Add the reserved juice and beat for 2 mins until smooth. Spoon over the pineapple layer and level the surface.
Bake for 30-35mins until well risen and springy in the centre, turn out onto a serving plate and serve warm with hot custard....