RECIPE - MANGO UPSIDE DOWN CAKE

I found myself by the tinned fruit at the supermarket the other day, with fond memories of tinned peaches and cream for pudding at school. I wanted to bake a cake for friends coming over so I picked a tin of the girls' favourite mango and decided to adapt a pineapple upside down cake recipe I found on the Good Food website.

It’s a very simple recipe - 100g of butter, sugar and self raising flour, with 2 eggs and a 1tsp of baking power and vanilla extract for the cake. You need extra sugar and butter for the topping. I annoyingly didn't have any brown sugar so I had to make do with regular caster sugar for the topping.

I was worried about the mango sticking so I put parchment in the base of the tin, which did make spreading the topping in tin a bit of a faff. I sliced the mango into thin slivers to arrange nicely but be careful as the mango can be delicate.

The cake was really yummy and even my husband who's not the biggest mango fan said it was good, but that could have been the big dollop of custard on the side.

What do you think of this spin on of the retro classic?