Pineapple Upside-Down Cake

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Great British Chefs

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Ingredients

135 ml of glucose syrup – in Brazil is called Karo

175 g caster sugar

300 ml of cream

15 g unsalted butter

5 g salt

80 ml rum

150 g butter, softened

150 g of self-raising flour – in Brazil we don’t have this type of flour, so I used plain flour and added 1 tea spoon of baking powder

150 g of caster sugar

2 eggs

1 pinch of salt

4 fresh pineapples cut to fit my ramekins

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