Simon Rimmer pineapple upside down sponge with custard recipe on Sunday Brunch

Simon Rimmer and the boys from Diversity served up a delicious pineapple upside down sponge with custard on Sunday Brunch.

The ingredients are: tin pineapple rings, drained, Approx. 10 glace cherries, 200g golden syrup, 200g butter, 50g oil, 250g sugar, 250g s r flour, Tsp baking powder and 50ml milk.

For the custard: 6 egg yolks, 125g sugar, 400ml milk and 1 vanilla pod.


See more Sunday Brunch recipes in the new book titled: The Sunday Brunch Cookbook: 100 of Our Super Tasty, Really Easy, Best-ever Recipes available from Amazon now.

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.