Mini Pineapple Upside Down Cakes

IMG_5049I was subjected to two wonderful realisations last weekend….1) The days are (finally) getting longer and 2) we have an abundance of rum! 😀

With this in mind, I set to digging out a recipe I have been wanting to try for a while. Lovely sunny little cakes doused in rum and loaded with coconut – a match made in heaven!

I originally found this recipe on the BBC food website, but as always, i’ve made my own amendments to the recipe!
I know that some people aren’t a big fan of coconut *sob* so if you want to give these a whirl but coconut isn’t your thing….just leave it out 🙂

Although they are ‘mini’ they are certainly filling and one will easily feed two….unless you are greedy like me, in which case, you would never dream of sharing!

Please note: you will need six ramekins for this recipe





For the topping:

  • 50g butter, plus extra for greasing
  • 50g soft brown sugar
  • 2 tbsp rum (I used a spiced rum)
  • 6 canned pineapple rings (keep some of the juice!)
  • 6 glacé cherries

For the cake:

  • 140g butter, softened
  • 140g caster sugar
  • 2 large eggs, beaten
  • 140g self-raising flour
  • 1 tsp baking powder
  • 65g desiccated coconut
  • 1 tsp of vanilla extract
  • 6 tbsp milk
  • 2 tbsp of the pineapple juice


1. Start by preparing your ramekins, you will need to make sure these are really well greased. I just used a thin layer of butter but you can also use a grease and release cake spray.

2. Next, heat the butter, sugar and rum in a small saucepan over a low heat until dissolved and bubbling for a few minutes to ensure it has thickened slightly.

3. Divide the butter, sugar and rum mixture equally between the 6 ramekins.

4. Add a pineapple ring with a glacé cherry in the middle to each ramekin.






5. Now heat your oven to 180C/160C fan/gas 4.

6. Beat together the butter and sugar with an electric whisk until pale and fluffy.

7. Gradually beat in the eggs, then fold in the flour, baking powder and coconut.

8. Next, add the vanilla essence and the pineapple juice.






9. Finally stir in the milk and divide the mixture between the ramekins. Put them on a baking tray and cook for 30-40 mins until risen, golden and springy to the touch.

10. Remove from the oven and set them aside to cool in the ramekins for around 10 minutes

11. To remove the cakes from the ramekins, gently run a knife around the edge of each cake before placing a plate on tip and tipping the ramekin upside down.



Tip: You may have to tap the cakes out or run the knife around the edge again but they should come out fairly easily.



Love S & P xx

Banana, Blueberry & Coconut Bundt Cake


That, ladies and gentlemen, is an all natural coloured blueberry glaze. Allllllll natural…!

I baked this little beauty on a hot sunny day last August. It followed on from the success of the gin cake….i’m obsessed with bundt tins! I really loved making this cake, it was easy to make and easy on the eye! Tasted  pretty damn good too!


For the cake:

255g plain flour
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
2 large free range eggs
270g golden caster sugar
2 over ripe bananas (mashed)
1 teaspoon vanilla extract
120ml corn oil
285g of blueberries
100g toasted coconut, (Optional: plus 50g more for sprinkling on top)

To make blueberry glaze:

75g blueberries
1 tablespoon water
1 tablespoon golden caster sugar
450g icing sugar


1. Preheat your oven to 175c (350f) and lightly grease your bundt pan with butter before dusting with flour.





2. In a bowl, combine the flour, baking powder, baking soda and salt. Set to one side.

3. In a separate bowl, cream your eggs and sugar until light and fluffy!

Tip: Don’t skimp on this part!

4. Add in the mashed bananas, vanilla extract and oil and mix until well combined.

5. Pour the cake batter in to your bundt tin.

Tip: The batter will seem very thick and gloopy – its ok!

6. Bake the cake for round an hour (start checking after 45 minutes). The cake will be ready when an inserted skewer comes out clean and free of cake batter.





7. Set your cake aside to cool completely

8. To make the blueberry glaze: Place the blueberries, water and caster sugar in to a pan and heat until the mixture boils and the blueberries burst.

9. Remove from the heat and push the mixture through a sieve; set aside to cool.

10. Once the blueberry mixture has cooled, sift in the icing sugar and whisk until smooth.


Tip: If the glaze is too thick, add a tbs of water at a time to achieve a pouring consistency.

11. Pour the glaze on top of you Banana, blueberry and coconut cake and sprinkle with left over coconut!


Enjoy! 🙂

Love S & P xx

New Cake Toppers – Sweet Little Girls!

IMG_6481A lovely work friend, Patsy, recently asked me to bake her a cake for her father’s 60th – (eeek, pressure!).

I was both very excited and very nervous about this bake – what if I messed it up?!

To add to the nervous, Patsy requested a carrot cake – amazing choice but I’d never made a carrot cake! Cor blimey! This felt like I was starting to bite off more than I could chew! (excuse the pun)!

Today I am going to focus on the cake toppers that I made for the cake – 4 in total – each to look like one of Patsy’s beautiful nieces!

Patsy sent through the pictures and I set to work on 2 blondes and 2 brunettes, each in different sizes with different coloured dresses, hair styles and eye colours!

It took 22 hours over 2 weeks, copious cups of tea and more than a few swear words over my ridiculously unsteady hand (the faces are hand painted)! but here are the finished products…..I am very proud of them 🙂 I hope you like them!


Carrot cake recipe and pictures to follow shortly!


Love S & P x

Rudolf’s Favourite Christmas Cake

Its so very nearly time for Christmas and I couldn’t be more excited!!

I’m one of those rather annoying people that tends to get very excited about the festive period very early…… much so that my lovely work colleagues have banned me from saying the “C” word – (Christmas, obviously) – meanies!

I get reprimanded every time I say it and a tally mark added to the white bored. So, obviously I got carried away today about how happy I was that I had made my lovely Christmas cake last night and in doing so I managed to get myself 2 extra tally marks on the board before I’d even realised what I’d said!! Bah!


Beisdes, what’s not to love?! I love fairy lights all year round (I could never have enough fairy lights in my life) especially at Christmas though, I love the films, the snow, the feeling of cold on my face whilst being snug and warm in my oversized coat and fluffy ear muffs, I love the food…and the wine! And who could forget all of the extra time I get to spend with my family?! With all that to look forward to I don’t see why I shouldn’t be excited from August onwards! The second half of the year is best anyway 😉

This year I am making 6 Christmas cakes because who doesn’t like a challenge?! 5 x 8inch ones and 6inch-er.

Its a bit of a hybrid recipe and I have to admit that I took the foundations of this cake from the lovely Delia. I hope you enjoy, let me know how you get on 🙂

Top Tip: For best results you will need to start prepping this cake the night before baking it.

Ingredients needed for the boozy fruit…

IMG_1262Ingredients needed for the cake…


For the boozy fruit
(Made at least 12 hours before baking)

  • 450g of Currants
  • 175g of Sultanas
  • 175g of Raisins
  • 80g of Glacé cherries (finely chopped)
  • 80g of Mixed peel (finely chopped)
  • 4tbsp of good quality brandy!

For the cake
(8inch round)

  • 225g of sifted plain flour
  • 225g of soft brown sugar
  • 225g of unsalted butter (room temp)
  • 0.5 tsp of grated nutmeg
  • 0.5 tsp of mixed spice
  • 0.5 tsp of cinnamon
  • 50g flaked almonds (crushed up a bit)
  • 4 eggs (fresh)
  • 1.5 tablespoons of black treacle
  • Grated rind of 1 Lemon
  • Grated rind of 1 Orange
  • Grease proof paper
  • Brown paper
  • String


1. First thing is first – add all of the ingredients from the boozy fruit list to a bowl big enough for all of the ingredients. Use your hands to mix it all together before adding 4 tbsp of branding to the fruit and covering with a clean tea towel. Leave for at least 12 hours


2. Next, start prepping your cake tin (I definitely learnt this from Delia!). Line around the tin with 2 layers of baking paper. Grease the tin before adding the baking paper.

Tip: Cut a length of baking paper, enough to sit around the inside of the tin and fold it in half length ways. Fold it back 1 inch along the length and snip it at intervals, cutting at a slight angle. It will help the baking paper to sit flush against the tin. Then use the base of the cake tin to cut out a double layer for the bottom of the tin.

3. You will then need to tie brown paper around the tin with string to protect it during its long slow bake.

IMG_1334IMG_1335cake photo

4. Preheat your oven to 140c/Gas 1

5. Next add 225g of butter (at room temp) and 225g of soft brown sugar to a stand mixer (or you can use an electric hand mixer) and beat together until light and fluffy.

Remember: Don’t skimp on this part!

6. Next take your 4 eggs and beat them in a separate bowl. You will need to add this to the butter and sugar mixture a little at a time, preferably whilst still mixing, to prevent the mixture from splitting.


7. Once all of the beaten egg has been added to the butter and sugar mix you can then sift in 225g of plain flour. Mix until all has been incorporated.

8. Add in 1/2 teaspoon of grated nutmeg, 1/2 teaspoon of cinnamon and a 1/2 teaspoon mixed spice. Mix until all has been incorporated.

9. Add the soaked fruit to the cake mixture along with the 50g of almonds, the grated zest if the orange & lemon and 1.5 tbsp of black treacle. Turn the mixer to a low speed to mix these ingredients in.

10. The mixture is now ready to be spooned in to the prepared cake tin! Once all of the mixture has been transferred across in to the cake tin, smooth it down with the back of a spoon.

photo11. Finally – take a large piece of baking paper and fold it half – ensure a small hole – around the size of a £2 coin has been cut out of the middle of the parchment and place over the cake tin before putting it into the oven.

IMG_133712. This cake will take around 4 hours to bake.

Tip: To test if your cake is ready simply remove from the oven and press in the centre of the cake – if it springs back its good to go. If it leaves an indent it needs to go back in for a little while longer.

13. Let the cake cool in the tin for around 45 minutes before removing from the tin and leaving the cake to cool completely on a rack.

Voilà! 🙂

IMG_1338Remember: Once your cake is cool you should use a skewer to poke several holes in to the top and the base of the cake so that you can then ‘feed’ brandy to Christmas cake. A couple of tablespoons every fortnight or whenever you see fit will help your cake mature nicely.

Tip: Wrap your cake in brown paper tied up with string and then wrap around a double layer of foil before storing in an airtight container. Only bring out to feed and decorate.

IMG_1339IMG_1340I hope you like the recipe! Icing and decorating blog to follow in December! Hopefully I can make it look as good as it tastes! 🙂

Love S & P x