Ingredients

75g soft margarine

75g caster sugar

100g S.R. flour

1 egg

1-2 tablespoons hot water

1 tablespoon demerara sugar

4 pineapple rings

2 glace cherries

Light oven at correct temperature. Grease a sandwich tin and sprinkle on Demerara sugar, place on pineapple rings and glace cherries.

Put margarine and caster sugar into the mixing bowl. Collect flour in a small bowl and sieve flour carefully on to a plate. Beat egg in a cup.

Add flour and egg to mixing bowl and beat ingredients together for 4 minutes adding hot water if necessary. The mixture should be soft and creamy.

Spoon mixture on to pineapples and spread evenly.

Bake for 25-30 minutes until sponge is firm springy and golden brown.

Turn out on to a plate. Serve hot with cream or ice cream.