(serves 4–6, oven at 180–190°C)
1oz butter
Tinned or fresh fruit (pineapple rings, apricot halves)
Light brown sugar
6oz self-raising flour
Pinch salt
3 eggs
6oz caster sugar
3oz margarine
8″ square tin
(Watch out for the leaky tin. Caitlin has the other one.)
Melt butter in tin, sprinkle thickly with sugar. Arrange fruit to cover base closely “with an attractive design”.
Mix remaining ingredients in bowl to smooth cake mixture. Spread evenly over base and bake for 30–45 minutes at 180–190°C.
Turn out onto large dish and serve warm with cream or ice cream.
