GROWN-UP puds

Mexican tequila tarta

Bring some tropical sunshine into your life with this moist, fruity sponge generously doused in tequila syrup.

Serves 12 • Ready in 50 mins, plus cooling

1 pineapple, peeled, cored and cut into segments
200g butter, plus 25g extra
200g light soft brown sugar
4 eggs
175g plain flour
200g self-raising flour
¼tsp baking powder
2tsp mixed spice
1tsp freshly grated ginger zest of 1 lime

for the syrup:

50g salted butter
50g light muscovado sugar
zest and juice of 1 lime
2tbsp tequila

you will need:

2 litre bundt tin or 23cm round tin with a ramekin in the middle, greased

1 Heat the oven to 180C/Gas Mark 4. For the sponge, put quarter of the pineapple in a food processor and whizz until smooth. In a mixer, cream together 200g butter and sugar until very light and airy. Slowly add the eggs, whisking well after each addition. Fold in the puréed pineapple, flours, baking powder, spices, lime zest and a pinch of salt – don’t worry about curdling.

Pour the cake mix into the tin and smooth the surface. Bake for 35-40 mins