A Very Sticky Sweet Treat.

Oh my goodness, this is not a dessert to have too often, but oh it ticks all the boxes.

Take a cake tin, any you fancy, I decided to use a ring, but you can do this in a standard 8″ tin.

Mix 50 gms of Pure with 40 gms of soft brown sugar or coconut sugar or 2 tblsp of Agave Nectar. Your choice. Mix until smooth and creamy, then spread onto the base of your tin and slightly up the side. This is what is going to make the caramel sticky topping.Then layer your pineapple around the tin.

Now make your own preferred cake mix. I used a mix of spelt flour and plain flour, pure, brown caster sugar, egg substitute, 1 cup of Cashew milk and almond essence. Mix it up then load your tin.

Pop into a hot oven about 180, and bake for approximately 35 minutes. Take it out and run a knife around the edge, then leave to stand for 10 minutes. Place a plate on top and flip it over. If you are lucky it will come out in one piece. If not carefully lift what is left in the tin and place it where it should be carefully. I had to do just that.

When ready, either serve with ice cream or as I did here with Alpro Go On.

The above will cut into 6 portions. Each portion has 250 cals, 48 gms of carbs, 5 gms fat and 2.5gms of protein.