1 Preheat the oven to 180C / 350F / Gas 4.

2 In a large bowl beat together 30g of the softened butter, demerara sugar and jam and then spread over the base of a round non stick cake tin. Arrange the pineapple rings over the base of the tin.

3 In a clean bowl, mix together the remaining butter and caster sugar. Add the eggs one at a time with 1 tablespoon of flour and beat well. Sift in the remaining flour and baking powder and fold in well with the milk.

4 Spoon the mixture over the pineapple and level with the back of a spoon. Bake in the over for around 45 minutes until the cake is well risen and golden and a skewer inserted into the middle comes out clean.

5 Allow the cake to cool in the tin for around 10 minutes then loosen around the edges with a round bladed knife. Place a large serving plate of the top and carefully turn out the cake. Take care as the syrup will still be rather hot.