No pineapple? No problem. Use anything available, like blueberries or apples, as shown here. I cored and sliced into rings 5 small apples. Then I dipped the rings in lemon juice in an attempt to prevent the apples from turning too brown after baking.
That met with some success. Although I’ve never made one not using lemon juice so I don’t have anything to compare to. As for the cake portion of this recipe, its the very same at the topsy turvy blueberry cake I made earlier. One problem though, I messed up and didn’t add enough of the milk. Out of the oven the cake was quite dry and remained so for about 2 days. By the 3rd day, with the cake under a glass cake dome, the cake moistened up. Assuming it took moisture from the apples.
I also added raisins, cinnamon and brown sugar. Last night I made some custard using Bird’s custard powder. Making the custard has its own set of problems as I quickly discovered which I’ll probably post at some point later.
The custard turned out ok considering the fiasco that occurred so apple cake and custard is a pretty good dish.
Just goes to show you have to have faith. Even with a mess up of the cake, and the custard, it still turned out as a pretty good dessert.