I've got a few for you all!

PINEAPPLE UPSIDE DOWN PUDDING!

-60 grams/2 ounces of butter, softened, ples extra for greasing.
-60 grams/2 ounces of muscovado sugar
-225 grams/7 and a half ounce can of pineapple rings in natural juice, drained, and keep the juice
-4 ready-to-eat dried apricots, coarsely chopped

FOR THE SPONGE
-125 grams/4 ounces of butter, softened
-125 grams/4 ounces of caster sugar
-2 eggs, beaten
-175 grams/6 ounces of self raising flour
-1 teaspoon of baking powder
-18 centimetre/7 inch round cake tin

WHAT TO DO
1. Lightly butter the tin and line the bottom with baking parchment. Cream together the butter and sugar and spread evenly over the baking parchment.
2. Arrange the pineapple rings on top of the butter and sugar mixture, and sprinkle the chopped dried apricots between thr pineapple rings.
3. Make the sponge: put the butter, caster sugar, eggs, flour and aking powder into a bowl with 2 tablespoons of the reserved pinapple juice. Beat for 2 minutes or until smooth and well blended. Spoon the mixture on top of the pineapple rings and level the surface.
4. Bake in a preheated oven at 180 degrees celcius/350 degrees farenheight/ gas mark 4 for about 45 minutes until the sponge is well risen and springy to the touch. Invert the sponge onto a warmed serving plate, and serve at once.

STRAWBERRY AND RHUBARB PIE

-150 grams/5 ounces of caster sugar, plus extra for sprinkling
-45 grams/1 and a half ounces of cornflour
-750 grams/1 and a half lbs of rhubarb, cut into 1cm/ half an inch slices
-2 cinnamon sticks, halved
-375 grams/12 ounces of strawberried, hulled and halved

FOR THE SHORTCRUST PASTRY
-175 grams/6 ounces of plain flour
-90 grams/3 ounces of chilled butter, cut into cubes
-about 2 tablespoons of cold water
-23cm/9 inch flan dish

WHAT TO DO
1. Make the pastry: put the flour into a large bowl, add the butter, and rub in with the fingertips until the mixture resembles fine breadcrumbs. Add enough water to bind into a soft, but not sticky dough. Wrap the pastry with cling film and leave to chill in the refridgerator for about 30 minutes.
2. Meanwhile, combine the sugar with the cornflour and toss with the rhubarb, cinnamon, and strawberries. Leave to macerate for 15-20 minutes.
3. On a lightly floured work surface, divide the dough in half and roll out one half into a round to line the bottom and side of the flan dish.
4. Put the macerated fruit into the pastry shell, removing the cinnamon.
5. Roll out the second half of pastry to the same size as the first pastry round. Cut a 1cm/half an inch strip from around the edge of the pastry.
6. Cut the remaining pastry into 1cm/half an inch and arrange into a lattice pattern on the top of the pie. Brush the ends with water and attach the long strip around the rim of the pie. Sprinkle with 1-2 tablespoons of sugar.
7. Bake in a preheated oven at 220 degrees celcius/425 degrees farenheight, gas mark 7, for 10 minutes; reduce the oven temperature to 180 degrees celcius/350 degrees farenheight/gas mark 4, and bake for a further 30-40 minutes until the fruit is cooked, until the pastry is golden.
8. Remove from the oven and leave to cool. Serve warm or cold.

HOPE YOU ENJOY THEM!
IF YOU WANT ANY MORE RECIPES FROM ME, GO TO THE BAKING SPOT!!!! <3