Last night was not a good night. Every now and then, from out of the blue, I just can’t sleep. I was too hot, and also too cold. My feather pillow felt like lead. I couldn’t settle. All I could hear were my thoughts rushing round and round…
So this morning when I got up, my eyes were heavy, and I felt…muffled almost. Imagine my delight when the weather man said that it was misty outside…foggy even! How perfect that the weather should match my mood!
I love foggy mornings. I feel sorry for the commuters who will be stuck in traffic, but I love to watch it swirl about, see the silhouettes of trees blurred against the sky. That hazy sunshine, the scuffly leaves. Clouds of breath in the nippy air. Everything seems a little softer in the mist.
The weatherman also tells me that it is going to be turning chilly next week-perhaps we shall even have a visit from Jack Frost! Cool evenings mean snuggling up with a warm blanket, a good book and some comfort food. And what can be more comforting than utterly sweet and scrumptious Pineapple Upside Down Cake?
I love pineapple, partly for their beautiful knobbly exterior, partly for their heavenly scent and sweetness, but also because once upon a time, they would have been an exotic treat at the tea table. I like to think of the far away land where they have ripened to sweetness under a baking sun, even if I am just using a tin of pineapple rings! I first made this recipe when I was at school. The recipe says that the golden syrup and glace cherries are optional….but I think of them as rather a necessity!
Pineapple Upside-Down Cake- Perfect for a Snuggly Sunday Evening
First tie on your favourite apron, then put on a cd that makes you smile (the Puppini Sisters for me!)
Preheat your oven to 180oC, and lightly grease a 6-7 inch sandwich tin.
Arrange a small tin of pineapple rings prettily in the bottom, adorn with beautiful glace cherries (I usually buy the natural ones, but I find the brazen red of the dyed ones against the pineapple irresistible!) then drizzle over 2 tablespoons of golden syrup.
Cream 2oz of soft butter with 2oz of caster sugar, beat in an egg and then sift in 4oz of self raising flour.
Pour over the pineapple rings, then bake for 20-25 minutes.
Turn out upside down, and settle down to eat it with a steaming cup of tea and a jug full of custard…
I hope you all have some scrumptious things planned for the weekend. Tomorrow I am off to Alexandra Palace for the Knitting and Stitching Exhibition, Saturday I am working, and Sunday it is the Cressing Temple food fair, where I am hoping to buy some locally produced Calvados. A lot of recipes that have caught my eye recently seem to involve Calvados! And then of course, I shall be scurrying back home to make my pineapple upside down cake. Have a delicious weekend!