You'll love this take on a retro recipe. It still packs a tangy punch to revitalise you after a filling meal.
Ingredients
- 50 g (1 ¾ oz) low fat spread, plus a little for greasing
- 4 canned pineapple rings in natural juice plus 2 tablespoons of the juice
- 5 glace cherries, halved
- 50 g (1 ¾ oz) light muscovado sugar
- 100 g (3 ½ oz) self raising flour
- 0.5 tsp vanilla extract
- 2 eggs
- 1 tsp baking powder
- 1 tsp clear honey
Method
- Preheat the oven to Gas Mark 4/180?C/ fan oven 160?C.
- Line the base of a 17cm (6 ½ inch) round cake tin with some baking parchment and lightly grease the sides with a little of the low fat spread.
- Arrange the pineapple rings on the base of the tin, cutting them to fit if necessary, and fill in the spaces left with the halved glace cherries.
- Put the low fat spread, sugar, flour, and vanilla extract in a bowl with the eggs and baking powder and beat with a hand held electric whisk until smooth.
- Whisk in 2 tablepoons of the pineapple juice to make a batter then pour over the pineapple and bake for 30 minutes, until firm when tested with a skewer.
- Carefully turn out, drizzle with the honey and serve warm as a pudding or cold as a cake.
Recipe courtesy of Weight Watchers.
