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.

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