Tom Kerridge makes a delicious pineapple upside down cake retro style on Tom Kerridge’s Best Ever Dishes as part of his Old Skool favourites recipes.

Tom says: “This posh take on a Seventies’ classic brings a retro dish bang up to date. Just add friends.”

For the pineapple sugar syrup, 1 ripe pineapple, peeled using a sharp knife, eyes and core removed, flesh cut into 1.5cm rings, 200g caster sugar, 1 vanilla pod, split lengthways, seeds scraped out with a knife and reserved for the cake (see below), 1 cinnamon stick, 2 star anise and 2 bay leaves.

For the topping: 150g butter, softened, plus extra for greasing, 150g soft dark brown sugar, 100g pitted dates, chopped, 3 tsp cracked black peppercorns and 50ml dark rum (optional).

For the cake: 200g butter, plus extra for greasing, 200g soft brown sugar, 100g self-raising flour, sifted, 2 tsp baking powder, 4 free-range eggs, beaten, reserved vanilla seeds (from the sugar syrup) and 50ml dark rum (optional).

For the toffee sauce: 75g butter, 100g soft brown sugar and 30ml dark rum.

For the coconut cream (optional): 2 x 160ml cans coconut cream, chilled in the fridge overnight, 2 tbsp caster sugar and 1 lime, finely grated zest only, to serve