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

 

Enjoy!

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Ingredients:

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

Recipe:

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.

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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.

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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.

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

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Love S & P xx

Homemade Vanilla Extract!

IMG_4833Happy Sunday! I hope you have all had a lovely week? Unfortunately I have not been so lucky as I have been struck down with the lurgy and am spending my days battling tonsillitis! Yuk!

Luckily for you lovely lot, ‘here’s one I made earlier’!

I don’t know about you, but I spend a fortune on vanilla extract from the supermarket or at online stores – a bit of a perfectionist, I always look for quality and choose extract over ‘Vanilla Flavourings’ as these lack a full flavour and aroma.

Besides, the more natural the better, right?

One off my ‘To Do’ list (the one I’m clearly ignoring when I think of new things to do or bake!) I’m happy to get another item ticked off the list and this recipe couldn’t be simpler!

Just two ingredients – Vodka & Vanilla Beans! Perfection in a bottle!……With a little patience 😉

Enjoy! x

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Ingredients:

  • Bottle – I used a 1ltr Kilner bottle
  • Vanilla Beans – (rule of thumb is 4-5 beans per 8 ounces of alcohol)
  • Vodka – (at least 80 proof)

Recipe:

1. Split the vanilla beans. Slice each vanilla bean in half lengthwise. I used these Madagascan Vanilla Beans

IMG_4828IMG_48342. Place the sliced vanilla beans in a clean jar or bottle. Cover them with the Vodka. I used 17 Vanilla Pods for the full 1ltr bottle

Tip: Make sure that your vanilla beans are completely submerged

3. Close the lid tightly and give the jar or bottle a good shake
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4. Store your newly created vanilla extract in a dark place for at least 2 months, shaking it from time to time. After a few days the mixture will start to darken as the vanilla infuses with the vodka. Taste the extract and let it infuse longer if you prefer a stronger flavour

Tip: You may wish to use the vanilla extract as a gift and decant some of the extract into  pretty bottles. The seeds can add more of a homemade touch, but if you want a clear extract you can strain the extract using a coffee filter or some cheese cloth

You can keep the vanilla beans in the bottle and top up as and when required, ensuring that you periodically refresh the vanilla beans to keep the flavour strong.

It really is that simple!
Why not play around with flavours? You don’t have to use vodka, you can use Rum, Bourbon or Brandy! As well as all sorts of different varieties of Vanilla Beans. I went for a classic combination this time but I’m super excited to try a Rum based Vanilla Extract with Mexican Vanilla Beans that should compliment each other perfectly! 🙂

Bon Appétit!

Love Steph ♡ x
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