Microwave Pineapple Upside-Down Cake - cooking recipe

Ingredients

1/3 cup brown sugar
2 tablespoons butter or 2 tablespoons margarine
3 slices canned pineapple
9 glace cherries
60 g butter or 60 g margarine
1/3 cup caster sugar
1 large egg
1/4 cup milk
1 cup self-raising flour
1 teaspoon cinnamon, ground
1 teaspoon ginger, ground

Preparation

Grease an 18cm round dish and place a greased circle of paper in the base.
For the caramel, cream brown sugar and 2 tablespoons butter and spread over base.
Arrange a slice of pineapple in the centre with half circles around it. Fill spaces with cherries.
For the cake mixture, beat 60g butter and sugar to a cream. Add egg and mix carefully without beating.
Add the sifted dry ingredients alternately with the milk and mix.
Pour mixture over caramel and fruit.
Cook on MEDIUM-HIGH (70%) for 6-7 minutes or until just firm in the centre. (I had to put mine on for an extra 2 minutes and 50 seconds, it will vary according to your microwave).
Allow to stand for 2-3 minutes before turning out onto a plate.
Serve hot with custard or cream, or warm for morning tea.