Butterscotch Upside-down Cake

Butterscotch Upside-down Cake (Serves 4-6, depending in the size of your appetite)

This cake can be made in a number of combinations, I personally recommend the use of tinned peaches or pineapple, but in theory it could be done with pears or other tinned fruits. This is a simple, cheap dish, that feels so much more luxurious than it truly is. I wouldn't recommend trying to scale up the recipe (it won't cook in the centre), if you need more just make 2 separately.

Ingredients
40g margarine
50g soft light brown sugar
410g tinned fruit slices (peach or pineapple)
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100g margarine
100g caster sugar
2 eggs
100g self-raising flour

Method
1) Preheat oven to 180 degrees C.
2) Grease a 20cm pyrex (or similar) dish or a sandwich tin
3) Melt the margarine with the brown sugar and stir until combined. Pour into the dish.
4) Arranged the tinned fruit slices in the butterscotch, as much as can fit into the dish in one layer.
5) Prepare the sponge by creaming the margarine and caster sugar together. Beat in the eggs and then stir in the flour.
6) Spread evenly over the butterscotch.
7) Bake in the oven for about 30 minutes.
8) Leave to cool for a few minutes, then turn out and serve warm.
9) Finally ... ENJOY