Preheat and Prepare the Tin: First, preheat your oven to 180°C (160°C fan/gas mark 4). Thoroughly grease a 12-hole deep muffin tin with butter or a flavourless oil spray. I find that placing the muffin tin on a larger baking sheet is a great way to catch any potential caramel drips and makes it much easier to handle.

Make the Caramel Topping: In a small bowl, mix the 100g of melted butter with the 100g of light brown sugar until well combined. It will look like a wet, sandy paste.

Assemble the Topping: Divide the brown sugar mixture evenly among the 12 muffin holes. Pat it down gently to create a flat base. Drain your pineapple rings and pat them dry with kitchen paper to remove excess moisture. Cut each ring in half. Place two halves into each muffin hole on top of the sugar mixture, arranging them so they curve around the sides. If you're using glacé cherries, pop one in the centre of each.

Start the Cake Batter: In a large mixing bowl, or the bowl of a stand mixer, beat the 150g of softened butter and 150g of caster sugar together for 3-5 minutes until the mixture is pale, light, and fluffy.

Add the Eggs and Vanilla: Beat in the eggs one at a time, adding a tablespoon of the flour with the second egg to help prevent the mixture from curdling. Once incorporated, stir in the vanilla extract.

Fold in the Flour: Sift the self-raising flour into the bowl. Using a large metal spoon or spatula, gently fold the flour into the wet ingredients until just combined. Be careful not to overmix, as this can make the cakes tough.

Adjust the Consistency: The batter should be a soft, dropping consistency. If it feels a little stiff, fold in 2-3 tablespoons of milk until it loosens up slightly.

Fill the Tins: Carefully spoon the cake batter evenly over the pineapple rings in the muffin tin, filling each one to about two-thirds full. Smooth the tops gently with the back of the spoon.

Bake to Perfection: Bake in the preheated oven for 20-22 minutes, or until the sponges are golden brown, risen, and a skewer inserted into the centre comes out clean.

Cool and Invert: Remove the tin from the oven and let it stand for 5 minutes. This is crucial as it allows the caramel to set slightly. Then, place a wire cooling rack over the top of the muffin tin. With oven gloves on, carefully and confidently flip the whole thing over. Lift the tin away to reveal your beautiful mini pineapple upside-down cakes. If any pineapple sticks, just gently lift it out and place it back on top of the cake.