Ingredient:
60 g (2 oz) butter, softened, plus extra for greasing
60 g (2 oz) light muscovado sugar
1×225 g can pineapple rings in natural juice, drained, and juice reserved
4 ready-to-eat dried apricots, coarsely chopped

Sponge:
125 g (4 oz) butter, softened
125 g (4 oz) caster sugar
2 eggs, beaten
175 g (6 oz) self-raising flour
1 tsp baking powder
18cm (7 in) Round Cake Tin

Method:
Lightly butter the tin and line the bottom with baking parchment. Cream together the butter and sugar and spread evenly over the baking parchment.

Arrange the pineapple rings on top of the butter and sugar mixture, and sprinkle the chopped dried apricots among the pineapple rings.

Make the sponge: put the butter, caster sugar, eggs, flour, and baking powder into a bowl with 2 tbsp of the reserved pineapple juice. Beat for 2 minutes or until smooth and well blended. Spoon the mixture on top of the pineapple rings and level the surface.

Bake in a preheated oven at 180℃ (160℃ fan, Gas 4) for about 45 minutes until the sponge is well risen and springy to the touch. Invert the sponge on to a warmed serving plate, and serve at once.

Apricot Upside-Down Pudding
Substitute 1×400 g can apricot halves for the pineapple, and 2 tbsp chopped stem ginger for the dried apricots.