The depths of my childhood deprivation have only recently become apparent. Unlike the majority of happy baby boomer children who enjoyed Pineapple Upside Down (PUD…perfect acronym) Cake at the end of every joyous Sunday lunch of their idyllic childhoods I have had to wait a full 73 years for my first taste. It would be true to say that my consensus of “happy baby boomer children” has been collated from comments on my Instagram post of such a cake so we can probably reduce “majority of happy baby boomers” to four or five people who mentioned that they had happy memories of PUD. Nevertheless, this not being a time in history when facts have any bearing on the matter in hand, I shall continue to declare that I have been hard done by and shall scream from the virtual nursery door…..”this is so-ooo-ooooo unfair-r-r-r”……the sole problem being that fairness is treated in the same cavalier fashion as facts so together I shall pull myself and get on with extolling the virtues of this FACT….( Fucking Amazing Cakey Treat). To ensure that the FACT is dense, moist ( I so dislike that word but “damp” doesn’t work as a replacement….I must think about this) and, above all, wonderfully sticky with an acidic pear drop edge to the sweetness, it is essential to use a fresh pineapple and sucrevergeoise. I don’t know what would be the substitute for this thick, soft brown sugar which comes in both light and dark versions. The cake pictured at the beginning of this post was made with light sucre vergeoise but I have made one with sucre vergeoise brune (above) which gives more of a burnt toffee flavour and is fantastic in the mouth. I cooked both of these cakes in a non stick, purpose made, heavy based tarte tatin tin which, if you have one, is the way to go. To all those among you who have suffered the same disadvantaged youth as myself, I urge you to make this cake and, in particular, to greedily eat and enjoy it…a feeling of deep unfairness may linger which may be expunged by one or more slices.