Ingredients
Caramel base
- 80 grams Butter
- 50 grams brown sugar
- 6 slices canned pineapple, drained, save juice
- 6 maraschino or glace cherries
Cakes
- 40 grams Butter
- 90 grams sugar
- 200 grams plain flour
- 1 teaspoon baking powder
- 1 egg
- dash vanilla essence
- 1/2-2/3 cup reserved pineapple juice
Cherry centres
- Fresh, Maraschino or glacé cherries, One for each pineapple ring
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I'm cooking this todayRecipe's preparation
Preheat your oven to 180C.
Spray large size muffin pan with cooking spray.
1. Divide the butter evenly amonst the pan (about six) and place it in the oven until butter has melted.
2. Sprinkle the brown sugar evenly into each hole. Stir lightly to combine.
3. Set aside while you make the batter.
1. Combine all the ingredients ( start with 1/2 cup juice first) in
"Closed lid" .2. Mix sp 4/ 20 seconds, adding remaining juice if neccessary. Scrape and repeat if neccessary. Don't over beat.
3. Pour batter evenly on top of prepared pineapple and cherries.
4. Bake for 30-35 minutes or until cooked when tested.
5. Once removed from the oven, leave in the pan for about 5 minutes, before inverting onto a plate.
Delicious served warm from the oven, with icecream or cool with softly whipped cream.
Caramel base
Cake batter
Tip
I think these have an Aussie Christmas feel to them...
Recipe adapted from Laurainthekitchen.com
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Thermomix Model
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Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
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Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
Great idea that fitted beautifully in ramekins . Unfortunately I found the cake mix rather heavy
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