My Mother'S Upside Down Cake - cooking recipe

Ingredients

Base of cake
8 ounces pineapple (canned and well drained, or fresh)
2 ounces butter
2 ounces brown sugar
1 tablespoon golden syrup or 1 tablespoon honey
2 bananas (sliced)
Cake
5 ounces butter or 5 ounces margarine
5 ounces caster sugar
3 eggs
6 ounces self raising flour

Preparation

Preheat the oven to 180-190\u00b0C/350-375\u00b0F/gas mark 4.
Prepare the fruit, melt the butter and pour into the bottom of a 7 inch ovenproof dish or cake tin (one with a loose base). Top with the brown sugar and golden syrup and arrange the pineapple rings on the glaze. Add a piece of banana in the centre of each ring (you might need only one banana depending on its size).
For the Cake: Cream the butter (or margarine) and sugar. Gradually beat in the eggs, then fold in the flour. Spread over the fruit then bake for approximately 1 1/4 hours. Turn out, serve hot with a helping of cool double cream which soaks so yummily into the sponge -- or even cold as a cake rather than a dessert.
Warning: to not leave the remaining cake batter on the side- you'll demolish it! or the kids will :).
Serves 4 as a dessert, 6 for tea.