Pineapple Upside-Down Cale

This is long, long, LONG, before my generation, but absolutely delicious and pretty. A fantastic finish for such a fresh and different main.

Use pineapple slices in juice for this, as you can use it to loosen the batter instead of milk.

1)Butter a cake tin, make sure it's plain with no spring form or loose base, and dust with granulated sugar, then arrange tinned pineapple slices in the dish, mine took six. Halve some glace cherries, and arrange them cut side up in the pineapple ring holes, and between the gaps.

2)Beat 100g soft unsalted butter with 100g caster sugar until light and fluffy, then beat in 2 eggs and a tsp vanilla extract, one at a time with a teaspoon of flour to stop it curdling, until you reach a smooth batter. Fold in 100g self-raising flour until smooth, then loosen the batter with a bit of the pineapple juice from the tin. The easiest way to do this is with a simple, rubber spatula. 

3)Spread the mixture over the pineapples, and bake in a preheated 180 degree oven for about half an hour until it springs back when touched, and a skewer inserted in it comes out clean.