In a non-stick fry pan heat half the butter on low heat and add the brown sugar.
Switch of the heat and then place the pineapple slices on the brown sugar in a round pattern. Note the slices should be drained of juice completely.
In a bowl put the rest of the butter, add sugar and the two eggs and beat well till frothy. Then add the essence and milk. Finally add the sieved flour and baking powder and pour the mixture on the pineapple slices.
Put the pan on low heat and cover with a lid for about half an hour. Just before removing it from heat remove the lid for about 5 minutes to enable it to cook well on the top. Once it is well done remove from heat and allow to cool down.
Then place a big plate on the pan and invert it and the cake will turn upside down. You can put some cherries on it to decorate and serve it with whipped cream which is optional. This makes a great dessert, and it can be cooked on a stove.
Bawarchi of the week
Bridget White-Kumar is a cookery book author, food consultant and culinary historian. Colonial Anglo-Indian food is her area of expertise. She has brought out 7 recipe books specialising in Anglo-Indian cuisine.