Marcus Wareing pineapple upside-down cake recipe is the second Invention Test set by the new judge for today’s chefs on MasterChef: The Professionals.

Marcus challenge the four chefs that made it pass the Signature Dish Test stage to reproduce his pineapple upside-down cake to the exact standard.

The ingredients for a normal pineapple upside-down cake consist of: 300g unsalted butter, plus extra for greasing, 250g golden syrup, 6 fresh or canned pineapple rings, 6 glacé cherries, 300g caster sugar, 4 medium eggs, lightly beaten, 300g self-raising flour and 6-8 tbsp milk.

However, Marcus takes his pineapple upside-down cake to another level creating small meringues sprinkled with desiccated coconut and baked in the oven for 20 minutes, coconut curd made from sugar coconut milk and eggs, eggie bread and off course the pineapple.

He gives the chefs the main ingredient for the dish and a larder containing the rest of the components in his dish, as well as an array of other high quality ingredients. In their final chance to impress, the four have just ten minutes to compose a pineapple dish and one hour to cook a plate of food that will prove they are worthy of a quarter-final place.