Pineapple Upside-down Cakes With Basil Cream

Melt the butter in a small, heavy-based saucepan over a medium heat. Add the brown sugar and cook for 2-3 minutes, stirring constantly, until dissolved. Divide the mixture between 4 large greased ramekins.

Drain the pineapple and reserve the liquid. Take 125g of the pineapple and reserve the rest for another time. If the chunks are large, dice them first and then divide between the ramekins.

Preheat the oven to 180°C (Gas 4). Using an electric hand whisk, cream the butter and caster sugar together in a bowl until light and fluffy. Beating the eggs and vanilla extract until well combined. Shift in the flour and gently fold it in. Distribute the mixture evenly between the ramekins.

Place the ramekins on a baking tray and bake in the centre of the oven for 25-30 minutes, until well risen and golden brown, and a cocktail stick inserted into the centre comes out clean.

Meanwhile, pour the reserved pineapple juice into a small, heavy-based saucepan and bring to the boil. Cook for about 5 minutes, until it has reduced to 100ml. Add half the cream and continue to reduce for a further 5-7 minutes, until you have only 50ml left. Remove from the heat and chill until needed.

Remove the cakes from the oven and allow them to cool in the ramekins before turning them out onto serving plates. Leave the ramekins over the cakes for 2-3 minutes to ensure that all the syrup drips down into the cake.

When you are ready to serve (they should be warm, but not too hot), mix the remaining cream into the chilled pineapple cream. Add the chopped basil and lime juice, and whisk together until thick. Serve alongside the warm cakes.