125 gm self raising flour
25 gm cocoa
2 eggs beaten
125 castor sugar
2 - 3 tbsp golden syrup
1 X 8 oz can pineapple slices
125 gm butter
Vanilla
Drain the pineapple slices, reserving the syrup.
Pour the golden syrup into a greased 18 cm [ 7 inches] round cake tin
and arrange the pineapple slices on top.
Cream together the fat and sugar until fluffy, then beat in the eggs and vanilla.
Sift the flour and cocoa together.
Fold into the mixture, adding about one tablespoon of the reserved pineapple syrup, to give a smooth dropping consistency Spread the mixture over the pineapple and bake in pre heated moderate oven of 180 C for about 45 minutes.
Invert onto a plate.
Warm the reserved syrup an serve separately
