Pineapple upside down biscuits

• INGREDIENT:    1 (285g) tin crushed pineapple
• 120g packed light brown sugar
• 60g butter, at room temperature
• 10 maraschino cherries
• 340g American biscuit dough (see note)

Method

1) Preheat the oven to 200C/Gas 6. Grease ten cups of a muffin pan.

2) Strain the tin of crushed pineapple, reserving the juice. Combine the pineapple, sugar and butter, and mix well. Divide the pineapple mixture between the muffin cups.

3) Place a cherry in the centre of each muffin cup, making sure the cherry hits the bottom of the cup. Separate the dough into 10 biscuits, then place 1 biscuit in each cup on top of the sugar and pineapple mixture. Spoon 1 tsp reserved pineapple juice over each biscuit.

4) Bake for 12 to 15 minutes, or until golden. Cool for 2 minutes and then invert the pan onto a plate to release the biscuits. Serve warm.

Note: In the US you can buy American biscuits ready made in a tin. To substitute, see 

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