8 Tbs basic caramel sauce
½ cup chopped pineapple
60g butter, softened
2/3 cup caster sugar
1 tsp vanilla extract
2 eggs, separated
Grated zest of 1 lemon
1 cup flour
1 tsp baking powder
¼ cup milk
Preheat oven to 180ºC
Generously butter 4 giant muffin tins and spoon 1 Tbs caramel sauce into each. Top with pineapple
Cream buter, sugar and vanilla until fluffy. Beat in yolks and zest. Sift flour and baking powder and fold in with milk. Beat egg whites to soft peaks and fold into batter. Spoon into tins and bake 30 mins or until golden and just firm. Serve with remaining sauce.
(Serves 4)