• Cake:
  • 200 grams unsalted softened butter
  • 125 grams soft brown sugar
  • 1 teaspoon cinnamon
  • 1 teaspoon vanilla bean paste
  • 2 tins pineapple (in juice, not syrup ideally)
  • 140 grams golden caster sugar
  • 2 large eggs, plus 1 extra white, beaten
  • 1 1/2 teaspoon baking powder
  • 200 grams plain flour
  • 75 milliliters milk
  • Custard:
  • 5 egg yolks
  • 65 grams caster sugar
  • 230 milliliters double cream
  • 1 teaspoon vanilla bean paste
  • Punnet of raspberries, blitzed


  1. In a pan, melt 80 grams of the butter and add in the sugar and chopped pineapple. Pour this out into a square cake tin with the sugary mixture on top
  2. Meanwhile, beat the sugar and remaining butter together with a hand whisk until pale and fluffy. Add in the eggs one by one, followed by the baking powder, flour and milk. Whisk until smooth and fully incorporated.
  3. Pour the mix on top of the pineapple base and bake in an oven at 160 deg C fan, for about an hour. You may need to cover with parchment paper or tin foil if it starts to colour too quickly
  4. Meanwhile, make the custard by whisking the egg yolks with the sugar until pale and fluffy. In a separate pan heat up the cream with vanilla paste and bring to the boil. Mix a splash into the egg yolk mix and whisk in before adding in the remainder. Transfer back to the pan, and whisk until the mixture is thick enough to coat the back of a spoon and set aside. Blitz the raspberries and mix them with the custard for the classic pink custard.
  5. Remove the cake from the oven, leave for five minutes to cool and serve with the custard.