Pineapple Upside-down Sponge With Rum And Raisin Ice Cream Recipe

How to make it

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• To make the Rum and Raisin Ice Cream

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• 1. Heat the raisins and rum in a small saucepan until just warm.
• 2. Remove from the heat and set aside for 15 minutes to allow the raisins to plump up.
• 3. Place the milk into a saucepan and bring to the boil.
• 4. Whisk the egg yolks and sugar in a bowl until combined.
• 5. Whilst whisking continuously, slowly pour the boiling milk onto the egg yolks, then pour the mixture back into the saucepan.
• 6. Stir in the cream, rum and raisins and cook the custard over a low heat, stirring continuously, for 4-5 minutes, or until the mixture has thickened. Do not let the mixture boil.
• 7. Pour the custard into a bowl and set aside to cool completely. Transfer the custard to an ice cream machine to churn (according to manufacturer's instructions).
• 8. Transfer to the freezer and freeze until needed.
• Note: You can make the ice cream a day ahead of making the cake.

• To Make Cake

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• 9. Preheat the oven to 180C/350F/Gas 4.
• 10. Line the sides and bottom of a 26cm/10in cake tin with greaseproof paper, making sure there is no gap for the syrup to leak through. Place onto a shallow baking sheet.
• 11. Heat the golden syrup and 50g/2oz of the butter in a small saucepan over a low heat until melted. Pour into the bottom of the cake tin.
• 12. Place the pineapple rings on top, pressing 6 around the outside and 1 in the center.
• 13. Finely chop the remaining pineapple and set aside.
• 14. Beat the sugar and the remaining butter together in a bowl and until light and fluffy.
• 15. Add the eggs, one at a time, beating well between each egg. Fold in the flour.
• 16. Stir in the chopped pineapple until well combined.
• 18. Spoon the cake mixture over the pineapple rings in the tin and tap to settle the mixture.
• 19. Bake in the oven for 45-60 minutes, or until or until golden-brown on top and a skewer inserted into the middle comes out clean.
• 20. Remove the cake from the oven and set aside to cool in the tin for 10 minutes.
• 21. Invert the cake onto a large plate and peel off the greaseproof paper.
• 22. Serve slices of the cake with a scoop of rum and raisin ice cream.