By Chris Winstanley

People think that BBQs are only for savoury items. Well, here is a recipe that has a retro feel. I remember my Mum making pineapple upside-down cake to go with our Sunday lunch back in the day, so I get a warm fuzzy feeling every time we eat this at home.

Preparation Time: 30 mins, Grilling Time 45 mins to 55mins

Cook on a Gas Barbecue part direct indirect method on medium heat (180 to 230 degrees C). Serves up to 8 people

Ingredients:

Topping

  • 6 Rings of FRESH Pineapple, cored and peeled
  • 25g melted unsalted Butter
  • 100g Brown Sugar
  • 4 Tablespoons Double Cream or Crème Fraîche
  • Half teaspoon ground Cinnamon

Cake Mixture

  • 150g Plain White Flour
  • 1 teaspoon Baking Powder
  • Half teaspoon Sea Salt
  • Quarter teaspoon Bicarbonate of soda
  • 150ml Full Fat milk or Buttermilk
  • 1 teaspoon Vanilla Extract
  • 125g unsalted Butter
  • 150g Sugar

Method:

1. Prepare BBQ for direct and indirect cooking and brush the grills clean

2. Brush melted butter onto the pineapple rings and direct grill them for 4 to 6 mins with the lid of BBQ open. Turn them once and grill to nicely marked and then remove from the Barbecue and allow to cool and cut the rings in half, except one.

3. Mix together the brown sugar, cream / crème fraîche, cinnamon and any melted butter left from the pineapple brushing in a 30 cm cast iron frying pan over direct medium heat.

Cook for about 2 mins until the sugar has melted and the liquid has started to bubble around the edge of the pan. Remove the pan from the heat and place it on a heat resistant surface. Place the whole pineapple ring in the centre and arrange the other pieces around the pan. Set to one side.

4. Mix the flour, baking powder, salt and bicarbonate of soda together in a large bowl, whisk the milk, eggs and vanilla in a separate bowl.

5. Cream the butter and sugar with an electric mixer on a medium speed for 2 to 4 minutes until fluffy and light. With the mixer on low, add the milk mixture and then add the flour mixture. Blend this until smooth.

Using a spatula spread the mixture evenly over the pineapples in the pan.

6. Over INDIRECT HEAT bake the cake for 40 to 50 mins keeping the temperature. of the BBQ at around 180 degrees Celsius with the lid closed. It will be done when the top has a golden brown colour and a skewer can be inserted in the middle and comes out clean. Using a BBQ mitt or over gloves remove the cake from the BBQ and allow it to cool for 10 to 15 mins.

7. Run a pallet knife around the edge of the cake before removing it from the pan.

Place a platter large enough to cover the entire area of the pan over the top of the pan. Wearing mitts or oven gloves with care invert the pan and platter, and then slowly remove. If any pineapple remains in the pan remove it and place it on top of the cake.

8. Let the cake cool slightly before slicing into wedges and serving. Can be served warm or at room temperature.

All you need now is to put on your sounds of the 70s CD full of Donny Osmond, David Cassidy, Bay City Rollers, Mud and Slade and the taste of the cake will take you back to a time of flared trousers and platform shoes. Enjoy!

Thanks very much to Chris for this recipe.