Pineapple Upsidedown Cake, 10 servings, 5 syns per serving
150g tinned pineapple, drained (2 1/2 syns)
100g sugar (18 syns)
170g self raising flour (27 syns)
100ml skimmed milk (2 syns)
Frylight/low calorie cooking spray
Heat half the sugar and the pineapple in a pan until the sugar caramelises.
Beat together the rest of the ingredients to make a batter.
Grease a loose bottomed baking tin with frylight before tipping in the pineapple and caramel. Pour the batter on top.
Bake in a hot oven (220 degrees or gas mark 7) for 15-20 minutes.
Once cooked, turn out onto a plate as soon as it comes out of the oven or it will stick to the tin as the sugar cools!
And now I have this in my head, so I thought I'd give you all an ear worm too ;)