Vegan - Pineapple Upside Down Cakes

1. Preheat the oven to 180c Gas mark 4, 350F.

2. In a small bowl mix the Vegan Non-Dairy spread and the dark brown sugar together to form a smooth paste.

3. With a pastry brush coat the mixture all over the inside and the bottom of the jumbo muffin tins or cupcake tins if you are using these instead.

4. Place one pineapple ringing at the bottom of each cup, you may have to cut a wedge out of the pineapple and reshape it to make it fit. Place a Glacé cherry in the hole in the centre of the pineapple ring.

5. In a large mixing bowl, mix together the flour, Sugar and Crumbs Natural Flavoured Icing Sugar and the baking powder and mix until well combined.

6. Add the pineapple juice, Soya milk, and the oil to the flour mixture and mix until just combined, taking care not to overtax your batter. The mixture will still have a lumpy texture but this is perfectly correct.