James Martin served up a delicious rum and pineapple Upside Down Cake with cherries and whipped cream on James Martin’s Saturday Morning.

The ingredients are: 250g butter, softened, 250g caster sugar, 5 eggs, 250g self rising flour, 6 canned pineapple rings – keep 100ml of the juice for the glaze (below), then drain and 6 glace cherries.

For the glaze: 100g caster sugar, 25ml rum and Juice from above.

To serve: 500ml double cream, whipped to soft peaks with 50ml rum.

See recipes by James in his book titled: Complete Home Comforts: Over 150 delicious comfort-food classics available from Amazon now.