In collaboration with Redmond Multicookers.
Nothing beats a bowl of hot creamy custard on a cold Autumn’s day when the chill is in the air and you can smell the winter coming.
Except, perhaps, if it’s hot creamy custard that you’ve made yourself, and it’s served over a slice of still-warm pineapple upside down cake!
Custard is a remarkably simple dish to make, only five ingredients and it can be ready in under 15 minutes!
I’ve made today’s custard in my Redmond Multicooker – a multi function kitchen appliance with a five litre non-stick bowl, LCD display and a wide range of automatic programs. This machine can be a bread machine, yogurt maker, steamer, slow cooker, oven, rice cooker, fryer and stove top, depending on what you’re needing that day. It’s pretty versatile, and it stows away in a cupboard when not needed, freeing up valuable counter top space.
My husband over at Audioboy Productions and I have been toying with the idea of delving into food videos recently, so last weekend we had a little play with our Redmond Multicooker, whipping up a quick batch of custard in it and creating our very first, ever food video. We hope you like what we’ve done – watch this space! We had so much fun making this and we’ve got loads of ideas we want to try out. I’m quite lucky in that since my husband is a musician and sound guy with loads of creative ideas the soundtracks to our videos will be something rather unique. This one? Think “00 custard…. license to chill!” “Let the piefall? When it crumbles…!”
Pineapple upside down cake is one of the nostalgic cakes of my childhood. I brought this recipe with me from Canada when I immigrated to Scotland in 1999 – it was the recipe my mother used to make, but I’ve tweaked it adding some chopped hazelnuts and upping the golden syrup content.
Making the cake in the multicooker means that the pineapple/golden syrup layer gets gorgeously caramelised as the heat source is from the bottom of machine. You could always cook it in your oven if you prefer a less crispy layer.
Hot or cold custard, now that is the question! Now, I’m a cold custard on a hot cake, or hot custard on a cold cake kinda gal – or failing that, cold custard on leftover cold fruit crumble straight from the fridge for breakfast. Heaven. Truly.
Not so good for the waistline, but needs must, really.
When making cold custard, simply place a layer of cling film over the top of the custard while its hot to prevent it from forming a skin and pop into the fridge.
You can make your custard with either vanilla bean paste or vanilla sugar, if you’ve got some lying around. I like to make vanilla sugar with leftover empty vanilla pods after using the seeds in other recipes. Instead of discarding the nearly empty pod simply pop it into a small jar of caster sugar and then ignore it for several weeks. When you come back to it you’ll have some gorgeously vanilla scented sugar you can use in baking.
To make the custard a little bit more indulgent you could always replace some of the full fat milk (perhaps 50 ml) with some double cream, but I find whole milk works fine as it is.
How do you like your custard? What do you have yours with? Let me know in the comments! We’d love some constructive feedback on the video too. This is a learning experience for us so we’d love to create videos that you want to watch – what do you think makes a good recipe video?
Pineapple Upside Down Cake & Homemade Vanilla Custard
Ingredients
for the vanilla custard
- 4 free-range egg yolks room temperature
- 50 grams caster sugar or vanilla sugar
- 15 grams cornflour
- 1 tsp Madagascar bourbon vanilla bean paste
- 450 ml full fat milk
for the pineapple upside down cake
- 227 grams tinned pineapple slices in juice
- 4 glace cherries
- 6 tsp golden syrup
- 25 grams hazelnuts chopped, optional
- 75 grams butter
- 75 grams granulated sugar
- 125 grams self-raising flour
- 1 large free-range egg
- 3-4 tbsp full fat milk
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Instructions
for the vanilla custard
- Whisk together the egg yolks, sugar, corn flour and vanilla until thick and creamy.
- Pour milk into MULTICOOKER bowl and select MULTICOOK > 15 minutes > 100 C.
- Allow the milk to heat up until it nearly reaches boiling point (when the timer says 14 minutes).
- Spoon in the egg mixture and stir, continuously, until it thickens. Persevere, it will thicken eventually.
- Remove from heat and serve immediately, or place in the refrigerator to chill. If serving cold place a piece of greaseproof paper or cling film over the top of the custard so that it doesn't form a skin.
for the cake
- Pour syrup into the bowl of the MULTICOOKER and select MULTICOOK > 40 C > 5 minutes to allow the syrup to melt.
- Arrange the drained pineapple slices on top of the syrup and place a glace cherry in the centre of each circle. Sprinkle with the chopped hazelnuts, if using.
- Prepare the batter by creaming the butter and sugar together until light and fluffy.
- Add the egg and beat well.
- Add the flour and milk, alternately, until a soft batter forms. You may not need to use all of the milk.
- Spoon the batter over the pineapple slices and smooth over the top.
- Select CAKE > 30 minutes. Close the lid and allow the cake to bake.
- Serve warm with the custard.
RECIPES YOU COULD SERVE CUSTARD WITH
Slow Cooker Strawberry Jam and Scone Pudding by Baking Queen 74
Dampfnudeln by Utterly Scrummy Food for Families
Apple & Blackberry Crumble Bundlettes by The Crafty Larder
Rhubarb and Ginger Brioche Bread and Butter Pudding by Foodie Quine
Blackberry & Apple Crumble Pie by The Hedgecombers
Snowdon Pudding by Celery & Cupcakes
Chocolate Brown Betty by Tin & Thyme
Banana Pudding by Fab Food 4 All
Sweet Cherry Crumble Crisp by Kavey Eats
Swirled Nutella Cake by Coffee & Vanilla
Dorset Apple Cake by Kellie’s Food to Glow
SHARING WITH SOME BLOGGING LINKIES
Recipe of the Week by A Mummy Too
This is a paid recipe commission for Redmond. All thoughts and opinions expressed are our own. Thank you for supporting the brands who make it possible for me to do what I love: mess up my kitchen and share recipe stories.
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Have you made this recipe?
Take a photo and tag @tangoraindrop or use the hashtag #elizabethskitchendiary and share on Instagram and Twitter. It would make my day to see your creations!
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Ravi Roshan Jaiswal
Hi Elizabeth,
Reading this post was awesome and useful for me. I’m so happy to found this post useful for me. This looks more yummy and delicious in pictures and I have a great desire to make it as soon as possible. As you know, I’m always a fond of trying to make such wonderful recipe. I’m happy to know about the Pineapple cake and vanilla custard through your post.
I’m amazed to see the homemade vanilla custard, thanks for adding video of it. It is easy to prepare at lowest time. These all given instruction, ingredients are useful to prepare it more delicious and taste. Thanks for caring to share it with this post.
My mouth is watering to see such yummy pineapple cake vanilla.
Have a nice day.
~ Ravi.
kellie@foodtoglow
I watched the video twice – love the music, the editing, you pointing at the Shetland Dairies milk and the music going “ting”. Fabulous. Too talented by half, babes xx
Kavey
And now I want cake for breakfast!!! Love home made custard too! So good!
Rebecca @ Strength and Sunshine
Such a lovely treat!! Pineapple and vanilla sounds heavenly!
Michelle @ Vitamin Sunshine
My husband’s favorite fruit is pineapple, and he loves custard– I am pinning this to remember to make it for him!
Chef Mireille
OMG – what a decadent treat. perfect for the upcoming holiday season
The Taste SF / thetasteSF.com
LOVE pineapple upside-down cake. Perfect addition of the custard!!! Thanks so much for sharing this.
Charlie @ The Kitchen Shed
Wow, that custard looks insane!! (The cake does too!) I made a pineapple upside down cake once when I was really little after seeing it made on Blue Peter, it was probably the best cake I had ever eaten but I have never made it as an adult, must try out your recipe!
Choclette
Proper custard made with eggs is just fabulous on it’s own. But if I was going to have it with your gorgeously caramelised pineapple upside down cake, I’d like both served warm please. That multi cookers sounds rather amazing.
Aish Padihari
The cake looks so yum. Love that charred texture on the pineapples. The custard looks equally amazing.
Platter Talk
We like custard on almost any dessert! This was a very interesting & informative post. Love the video too. When I was growing up, my sister used to make this all the time. Thanks.
Helen @ Fuss Free Flavours
Custard is one of the things that makes winter so much bearable. And for that matter summer, when you turn it into ice cream.
I saw an article the other day where someone was complaining that her local store did not have custard – it is so easy to make, and so much better why would your buy ready made?
Katie Crenshaw
This cake looks AMAZING! I love the addition of the Vanilla Custard. I am saving this recipe to make. This looks absolutely scrumptious.
Lisa @garlicandzest.com
That video is hysterical! – The music makes it sound like a James Bond movie! Love it! Now if James would only feed me the cake and custard…. {sigh}
Debi at Life Currents
This custard looks amazing! For that matter, so does the cake. Great work on the video as well.
Margot
This looks amazing and seems so easy to make in the multicooker! 🙂
Amanda
This sounds delicious. I’ve been looking for some different recipes to use in the multi-cooker.
Camilla
I have flashbacks to my Home Economics A Level every time I see a Pineapple Upside Down Cake as I had to pull mine out of the oven uncooked as I ran out of time! Yours looks perfect and I really should make one again but have steared clear all these years. Your custard looks fab too! Thanks for linking to my Banana Pudding:-0
Becca @ Amuse Your Bouche
Oh gosh, that cake looks incredible – just the sort of thing I would smother in custard! I really shouldn’t have looked at this, now I’m hungry!! (PS LOVE the video!)
Eb Gargano
Wow – that was some impressive and rather exciting custard making – love the soundtrack!! 🙂 Your multi cooker sounds rather fabulous – especially since it makes the bottom of the pineapple upside-down cake go like that – YUM!! Eb x